150 g – 5,25 oz. goat cheese
4 slices smoked ham (from the Ardennes)
butter
1/2 crinkly lettuce
2 tablespoons wine vinegar
1 large, solid pear
2 tablespoons sugar
2 slices bread
2 tablespoons chives
salt and pepper

Divide the cheese into 4 parts and roll each part into a slice of smoked ham. Put some butter on the cheese rolls, then put them 5-8 minutes into a preheated oven of 355° F.

Meanwhile, wash the lettuce, tear it apart and mix with the wine vinegar. Add pepper and salt to taste and arrange on 4 platters.

Peel the pear and cut into 16 parts. Bake in butter, pour sugar over it and let colour for a while.

Remove the crusts from the bread and cut into 1/2 x 1/2 inch squares. Bake in butter until golden, then put on the salad. Put the cheese rolls in the middle of each plate and decorate with 4 pieces of pear. Sprinkle with chives and serve with a glass of white wine.

Makes 4 servings.
Source: Kreatieve Keuken

200 g – 7 oz. flour
8 g – 1/3 oz yeast
1 dl – 3,3 fl. oz. milk
30 g – 1 oz. butter
1 egg
0.25 ts salt

For the filling:
400 g – 14 oz. chicons (Chicory, Belgian Endive)
30 g – 1 oz. butter
100 g – 3,5 oz. cream cheese
2 eggs
1 dl – 3,3 fl. oz. double cream
Salt, pepper

Preparation:
First prepare the pastry: dilute the yeast in warmed milk and melt the butter. Sift the flour in a large bowl and add gradually the milk and yeast mixture and melted butter. Beat in the egg and salt. Knead the dough vigorously, shape it into a ball, wrap it in greaseproof paper and leave it to rise in a warmish place for 2 hours.

Meanwhile chop the chicons finely and stew them gently in 30 g (1 oz.) butter for about 10 minutes. In a bowl, whisk the eggs with the cream, add the cream cheese and season with salt and pepper. Roll out the pastry fairly thin, line a pie plate or flan dish with it, and prick the surface with a fork. Spread the chicons over the pastry and pour the cream mixture over them. Cook in a moderately hot oven for 15-20 minutes or until the flan has set and browned.

Remarks: 4 servings.

Source: A Taste of the Belgian Provinces, Enid Gordon and Midge Shirley (published by The Tuesday Group, rue Frans Merjay, 1060 Brussels).

4 slices Affligem (you can use another Belgian cheese or a young Gouda instead)
4 slices cooked ham
4 slices warm, toasted bread
2 ripe pears, peeled and halved

Put on each of the warm toasts 1 slice of ham, half a pear and 1 slice of cheese on top. Put in a warm oven and serve when the cheese starts to melt.

Remarks: 4 servings.

Source: my collection