Liver pate and pear toast

Remove the pears from the compote, let the liquid drain. Cook toast, spread them with pate, put 1 teaspoon of lingonberry confitur in the middle and put half a pear on top, put cheese on the pear. Bake on the middle shelf of the oven until the cheese melts, about 8 minutes. Fry bacon slices in a pan without oil on both sides until brown. Rinse the parsley greens and dry. Serve the toast hot with bacon and parsley greens. If fresh pears are used, you need to peel them, cut them in half, cut out the middle and cook in 125 ml of water or white wine with 2 tsp of lemon juice, 1 tbsp of sugar over low heat for 10 minutes.