DAY 2: Open-Faced Fall Canapé and Green Salad
Open-Faced Fall Canapé
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
Instructions
Wash and dry lettuce. Break up leaves. Wash, peel, and slice 1 cucumber and 2 carrots.