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Blue Cheese and Pear Tartine

March 30, 2022
A plate of blue chese pear tartine and a bottle of wine.

If we're going to talk Blue Cheese and Pear Tartine, we might start with this. What the heck is a tartine, anyway?

Tartine (the direct translation is "a slice of bread and butter") is how the French refer to an open-faced sandwich, or really anything served on a toasty slice of amazing bread. (Italians have their own version called crostini, or "little toasts.") It's fair to say that in France all kinds of delicious things can become tartine toppings. I've read about whole-in-the-wall tartineries in Paris that turn out glorious little morning, noon, and nighttime snacks using just a toaster oven and a few delicious toppings. It seems that the only limiting factor to what might go on a tartine is a person's imagination.

overhead pitcture of a platter of blue cheese pear tartine

Blue Cheese and Pear Tartines Taste Like a Place

With this in mind, I decided to make a little collection of tartine that reflects special places right where I live. This Blue Cheese and Pear Tartine recipe samples the micro-cuisine of Oregon's Rogue River valley. Rogue Creamery makes the most fabulous Rogue River Blue cheese. Before aging, the wheels are wrapped in Syrah leaves that have been soaked in pear spirits which is, well, wow! Rogue River Blue is a cool-weather seasonal cheese that sells out every year, and when that happens, their Oregon Blue is my next choice. It is also cave aged, and mild and creamy.

The Rogue River Valley is also famous for its pears, with a long history that goes back to seeds pioneers in covered wagons brought west in the mid-1800s. If you've ever been the happy recipient of Harry & David pears, also a Rogue Valley institution, you know how special our Oregon pears are.

My gift to you!

If you'd like the larger collection of tartine recipes I've dreamed up that reflect Oregon's Columbia River, Hood River, and Willamette Valley, click here to request one.

With the weather drawing more of us outdoors and the days growing longer, springtime feasts and little improptu gatherings are starting to happen. Do think of making blue cheese and pear tartines, either for a special breakfast, a light lunch, or as an appetizer for your get-togethers. Use whatever blue cheese and pears you find at your market.

bottle of benton-lane oregon pinot noir
Benton-Lane Willamette Valley Pinot Noir

Taste More of Oregon

Oregon's tourism board, Travel Oregon, has a remarkably organized the state into regional "food trails" and provides visitors with lovely guides to each. If you find yourself in my neck of the woods, Travel Oregon will send you a guide prior to your visit. I also offer cooking classes in my home where you can have a wraparound experience-- local food and wine in the Oregon countryside with an expansive view.

If you don't have a trip to Oregon planned you can also replicate our special cuisine at home by sharing one of my online cooking class experiences. Here is more information about my online and in-person cooking classes.

Another Toasty Sandwich You May Enjoy

Garlicky Greens and Grilled Cheese Sandwich: Recipe here.

Platter with all the ingredients needed to make blue cheese and pear tartine
overhead pitcture of a platter of blue cheese pear tartine

Oregon Blue Cheese and Pear Tartine

Course: Appetizer, Breakfast + Brunch
Cuisine: Pacific Northwest
Season: All Season
Preparation: Fast + Easy
15 minutes
Total Time: 15 minutes
Servings: 2 to 3
A few little ingredients and a few minutes transports you to Oregon's Rogue Valley with this Blue Cheese and Pear tartine.
Print Recipe


  • 6 slices baguette, sliced ½" thick on the diagonal
  • olive oil
  • 6- 8 ounces Oregon Blue cheese (or your favorite) sliced or crumbled
  • 1 ripe pear, sliced horizontally ¼" thick, seeds removed
  • Tbsp. honey
  • ¼ cup toasted hazelnuts, coarsley chopped
  • fresh thyme leaves for garnish
  • salt and pepper to taste


  • Drizzle or brush both sides of the baguette sliced with olive oil. Toast lightly. Distribute the sliced or crumbled blue cheese on top of the toasted bread, and place under a hot broiler for 2-3 minutes, until it begins to bubble. Place pear sliced on top of the blue cheese, and broil again for another 2-3 minutes until the pears are warmed and look a bit juicy.
  • Drizzle the pears with honey. Distribute the chopped hazelnuts over the tartine, and sprinkle with salt and pepper to taste. Serve while hot.

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You’re in the right place!  I’m Pam Spettel, home cooking expert and guide, and I’m here to show you how to break up with cooking and hospitality anxiety, learn how to use recipes as guides rather than strict rules, and let your cooking intuition and confidence soar.

Superpower: Dreaming up recipes that work, serving them to my friends and family, and writing little stories about how cooking them well is the same as loving well.

Inspiration: Ingredients! The fresh, colorful, fragrant, local, seasonal ingredients found in the Pacific Northwest are my creative medium.

Heroes: Local food and wine producers– the people who keep me, my family, and our community nourished and happy.

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