Pear and Prosciutto Croque Monsieur

A sweet and salty snack

4 servings

• 8 slices brioche bread
• 4 thin slices prosciutto
• 2 ripe pears
• 100 g grated cheese
• 80 g flour
• 60 cl cold milk
• 60 g butter
• 50 g mustard
• 15 g salt
• 4 g ground pepper

Melt butter in a saucepan over medium-low heat,without letting it change colour. Slowly whisk in flour until blended and smooth. Slowly add milk, whisking constantly. Bring to a boil, let cook for 20 seconds, and remove from heat. Add salt, pepper and mustard, mixing well. Peel and seed pears, then cut into thin slices 4 millimeters thick.
Place slices of bread on a baking sheet. Pour the bechamel sauce onto 4 slices of bread, then top with prosciutto and pears slices. Pour the remaining sauce on the 4 other slices and sprinkle with parmesan cheese. Press lightly to allow the bread to absorb the sauce.
Preheat oven at 250 ºC (425 ºF.). Cook for 6 to 8 minutes on the middle rack. Season to taste with salt and pepper.
Serve with an endive salad topped with pine nuts and lemon flavored olive oil.

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