So here’s the thing about tartines: they sound fancier than they are. This one came together one night when I had half a pear going soft on the counter and a wedge of gorgonzola that needed using. Fifteen minutes later I had something that tasted like it came from a wine bar. The brown butter is the move — it takes maybe three extra minutes and adds this nutty, almost caramel depth that plain melted butter just doesn’t have.
You’ll need a toaster oven with a broil setting for the final step, which most do have. If yours runs hot, just keep a close eye at the end. A small toaster oven baking sheet is useful here so the bread slices don’t slide around on the rack. The whole setup takes maybe 8 minutes of actual work.
The pears roast in the oven first, getting soft and caramelized at the edges, and they land on top of the gorgonzola right before broiling so everything gets warm and melty together. Walnuts go on top and toast a little under the broiler too. It’s sweet, salty, crunchy, and rich all at once. I like it as an appetizer or a very satisfying lunch alongside a simple green salad.
If you don’t already have a reliable toaster oven with a broil function, this recipe is honestly a good argument for getting one. It does things a regular toaster just can’t. These tartines are the kind of thing guests eat in two bites and then immediately ask you about.
Toaster Oven Crispy Brown Butter Pear and Gorgonzola Tartines with Toasted Walnuts
Slices of crusty bread get topped with creamy gorgonzola, caramelized roasted pear, and crunchy walnuts, then finished under the toaster oven broiler until golden and bubbling. Ready in under 20 minutes.
Ingredients
Instructions
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Set your toaster oven to 400°F on the bake setting. Line the tray with foil or a small baking sheet.
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Melt the butter in a small skillet over medium heat on your stovetop, swirling it occasionally. Once it smells nutty and turns golden brown — about 3 minutes — take it off the heat immediately. Pour it into a small bowl so it stops cooking.
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Toss the pear slices in the brown butter with the honey and a pinch of salt. Lay them out on the foil-lined tray in a single layer.
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Roast the pears at 400°F for 8 to 10 minutes, until the edges start to caramelize and they look a little jammy. Flip them once halfway through if you feel like it — I usually don't bother.
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While the pears roast, brush each bread slice lightly with olive oil. Spread a generous layer of gorgonzola on each slice.
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Pull the pears out and lay them over the cheese on each bread slice. Top with the chopped walnuts and thyme. Slide the tartines onto the toaster oven tray.
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Switch to the broil setting. Broil for 3 to 4 minutes, watching closely — you want the cheese bubbling and the bread edges golden, not scorched. Every toaster oven runs a little different, so check at 2 minutes.
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Take them out, drizzle with a little extra honey and the balsamic glaze if you're using it, and eat them while they're hot.
Notes
Gorgonzola dolce is the creamier, milder version — it melts better than the aged stuff. If you can't find it, a good creamy blue cheese works fine. Bosc pears hold up best to heat without turning to mush; Bartletts can get a bit watery. The walnuts will toast quickly under the broiler, so don't walk away. Leftovers technically reheat but the bread gets soft, so I'd just eat them fresh.
Nutrition
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Written by
Emma is a home cook who loves coaxing big flavor out of a toaster oven — from crispy roasted vegetables to easy weeknight dinners and sweet treats. She develops and tests Toastera's recipes for small-appliance kitchens.
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