Pear & Parm—Show Stealer

After Plant-Based WoW last night, I started the Chickpea Curry fusion I told you about. That’s NOT what is pictured here. I tell you about that later. But this right here was supposed to be a simple grilled plant-based cheese toast while I wait and it took on a life of its own.

I wanted to try this coconut based cheese alternative from TJs and I saw this small random foil packet in my fridge because I rarely throw any food away now. There is always something I can do with whatever is left. I opened the foil with a “what is this?!” attitude. It was a few chunks of roasted pear.

I grabbed the roasted roasted , plant-based Parmesan cheese, vegan butter , and then thought, “Let me get this Dijon mustard too.” No plan, recipe, just freestylin’ . It should work because it seemed like something the Barefoot Contessa would do for her husband Jeffrey

The “cheese” burned a bit so I threw some cilantro on top to make it pretty. Because that’s important to me now. Plants are pretty so my plate should be too. It makes every meal, and in this case snack, feel special.

After I took the first bite I said let me get a quick pic for my PBFs. How did it taste? It was cheesy, with a bit of sweetness from the pear, and tanginess from the mustard. And, you know what I’m about to say—it was so good I’ll be having this again. The sum truly is better than its parts.