Preheat the oven, electric stove to 225#, gas stove to level 4.
Toast the slices of gray bread on one side. Brush the toasted sides with the butter or light butter. Top the bread slices with the cooked ham, then top each with 2 drained pear halves. Cover each pear with 1 tablespoon of Cumberland sauce.
Slice the Gorgonzola, which is a fairly soft cheese, with a kitchen knife dipped in cold water.
Top the toasts with the Gorgonzola slices in a flaky pattern. Press 3 half walnuts into the center of each toast.
Place the toasts on the baking tray. Bake in the oven on the top rack for 7-8 minutes.
Personal note: I like whole wheat toast or sunflower toast better as a base for this recipe. You don’t have to buy the Cumberland sauce separately (it’s not cheap), it tastes just as good with sugared wild cranberries from a jar.
Tip: Always use an aromatic ham, it gives your dish a wonderful touch!
