1 loaf sliced sourdough bread (or another bakery style hearty white bread)
Cinnamon Sugar Butter Spread
1 small block of Havarti cheese
Sliced Red Anjou pear
Small bunch of fresh parsley
Cut sliced sourdough bread into rounds with cookie cutter (approx 1 ½ inch round). Lightly toast under broiler until light golden brown.
Spread light layer of Butter Spread onto each toasted rouch and top with thinly slice Havarti Cheese and pear slices and top with a small sprig of parsley.
Courtesy: Chef Paul McCoulloughCopyright © 2014, The Baltimore Sun