BELGIUM ~ Croque Monsieur with Pear

[blue_hours_too]

BELGIAN CROQUE MONSIEUR WITH PEAR

1/4 cup Parmigiano-Reggiano, grated
1/2 cup Gruyere, grated
1/4 cup Bechamel Sauce
2 slices of bread
1/2 teaspoon Dijon mustard
3 slices smoked turkey
3 slices pear

Preheat oven to 400°F. Melt half of the Gruyère and all of the Parmigiano-Reggiano into the Bechamel sauce. Toast the bread. Spread mustard on one slice of

Comments

[rachelpage]

This is one of those recipes that is glorious.  You practically have to eat it with your eyes closed just to make sure nothing else in the world interferes.