INGREDIENTS
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1 tablespoon extra-virgin olive oil
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3 tablespoons unsalted butter at room temperature, divided
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1/2 cup chopped (1/2-in. dice) yellow onion
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1/2 cup chopped (1/2-in. dice) Asian pear or firm Bosc pear
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Salt and pepper
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4 ounces coarsely shredded gruyère cheese
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2 ounces fromage blanc
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4 slices ciabatta or potato bread
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About 2 tsp. Dijon mustard