DAY 2: Open-Faced Fall Canapé and Green Salad

Open-Faced Fall Canapé

  • 12 oz bacon

  • 1 pear, finely chopped

  • ½ onion, finely chopped

  • 1 Tbsp olive oil

  • ½ loaf challah, cut into 6 slices

  • ¼ cup cream cheese

  • ½ cup finely grated Romano

  • 1 tsp Dijon mustard

Instructions

Fry or bake bacon to desired finish; drain & set aside. Cook pear & onion in oil until tender. Lightly toast the challah. Mix pear & onions with cheeses and mustard. Divide bacon slices between 6 slices of bread. Spread cheese mixture on toasted bread. Broil until browned.

Save for later:  ½ loaf challah, ½ cup Romano, ¼ cup cream cheese, ½ of green salad

Green Salad

  • 1 head lettuce

  • 2 large carrots, grated

  • 1 cucumber

Instructions

Wash and dry lettuce. Break up leaves. Wash, peel, and slice 1 cucumber and 2 carrots.