Preheat the oven to 200 °C Celcius.
Toast the bread. Drain the pear halves. Cover the bread slices with the liver pate. Put a teaspoon of cranberry syrup in the middle of each slice and place the pear halves on top. Remove the rind from the cheese and cover the pears with it.
Bake the toasts in the oven on the middle rack for about 8 minutes, until the cheese begins to melt.
In the meantime, toast the bacon in a dry frying pan until crispy barun on both sides. Rinse the parsley and shake dry.
Bring the toasts to the table hot, garnished with the halved bacon slices and the parsley leaves.
If fresh pears are used for the toast, they should be halved, peeled and the core removed in a broth made of 125 ml of water or white wine, 2 teaspoons of juice of a lemon and 1 tablespoon of sugar, simmer at low temperature for ten minutes, then cool.
Instead of duck liver pâté, a fine veal liver pâté is also suitable; instead of cranberry jam, you can use red currant jelly.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!