1 loaf french baquette
3 slices Hormel bacon, fried crip and crumbled
1/4 cup toasted walnuts, chopped
4 ounces cream cheese
6 ounce brie cheese
2 fresh ripe pears

pre heat oven to broil setting.
Cut the bagette into 1/4 inch slices and toast on both sides, keeping a close eye on the bread.
Set aside.
Fry bacon til crisp, drain on paper towels and set aside.
Toast walnuts in a 350° oven til fragrant, stirring frequently and keeping a close eye on them to not burn them.
In a bowl with an electric mixer whip the cream cheese.
Remove the rind off the brie, dice it, and add to the cream cheese.
Add the walnuts and bacon next.
Slice the pears thinly.
Spread the bread with desired amount of brie bacon mixture, and top with 2 slices of pear.

We love bacon, brie and pears, and I have been making this simple little appetizer for years.