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Cheese smørrebrød (Danish open-faced sandwiches) are eaten to conclude a meal. This version with tangy blue cheese, mellow pear, and toasted hazelnuts is sweet without being cloying.
Note: If you cannot access rugbrød, substitute bread with a dark, whole grain rye.
Recipe Details
Blue Cheese, Pear, and Hazelnut Smørrebrød (Danish Open-Faced Sandwich) Recipe
Ingredients
- 1 slice rugbrød (dense Danish sourdough rye bread), about 1/3-inch thick
- 1/2 teaspoon unsalted butter, softened slightly
- 1/4 pear, cut thinly lengthwise
- 2 tablespoons Danish blue cheese, crumbled
- 2 teaspoons toasted hazelnuts, chopped
Directions
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If not already trimmed, cut rye bread to a 3- by 5-inch rectangle.
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Spread butter evenly all over top side of bread.
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Arrange pear slices on bread so that they overlap slightly. Top with crumbled blue cheese and finish with toasted hazelnuts. Serve right away.