Bleu d'auvergne and onion confit with salted butter caramel aix&terra

To make this Bleu d'Auvergne tartine, peel the pears, remove the seeds and cut them into slices about 1 cm thick. Fry them in the butter, turning them until they are golden. Set them aside on a serving plate. If necessary, cut the slices into bite-sized pieces.

Cut the Bleu d'auvergne into small cubes. Spread a hazelnut of Onion confit with salted butter caramel aix&terra on each pear toast, then decorate with a cube of cheese. Hold it with a wooden stick and serve as an aperitif.