let the dried mushrooms resume in hot water for 5-10 minutes, then gently squeeze them and let them cook quickly in the pan with oil and chives.
Meanwhile clean the pear, cut it into thin slices and caramelize it with butter, sugar and if you want balsamic vinegar for about 10 minutes over low heat.
Cut the bread into slices and lay the cheese on each slice, then the mushrooms, then the pears.
Bake in a convection oven preheated to 180 ° for about 10 minutes or until the cheese begins to melt.
Serve immediately the toasted mushrooms and pears with a little chive or fresh onion.
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