Finch's

Pear and Brie baguette with prosciutto

The baguette is at it’s best when enjoyed at a picnic or when you need a little mid week pick me up.  Don’t hesitate to send it to school with a picky eater!

1/3 whole-wheat baguette

2-3 slices prosciutto

3 thin slices Brie cheese

1 pear

1 tsp extra virgin olive oil

1 tsp balsamic vinegar

1 tsp RSF margarine

3-6 walnuts

1 Cut off one third of the baguette and store the remaining two thirds for another meal.

2  Spread the margarine on both sides of the bread and drizzle with olive oil and balsamic vinegar.

3  Slice 3 thin slices of Brie cheese and layer on the bottom of the baguette.

4 Slice the pear into thin slices and lay them on top of the Brie cheese. Allow the slices to poke out of the baguette. 

5    Take two to three slices of prosciutto and layer on top of pear slices

6  Last of all sprinkle the walnuts on the sandwich and press it closed

7   Eat away