Preparation:

Lightly toast the bread slices and cut them into 4. Mix the butter and the crumbled fourme d'Ambert.
Spread the cheese on the warm slices of bread and toast in the oven for 5 minutes at 200°C.
Peel the pears, cut them into very thin slices and brush them with lemon juice.
Place a few pear slices on each piece of bread; add some pepper and the roasted pine nuts. Serve immediately.