Mix half of the finely chopped dill leaves with cheese.
Cut the baguette into pieces of medium thickness. Fry in a dry frying pan on both sides. Rub with garlic.
Cut all mushrooms into medium pieces. Fry in butter. Add the remaining dill, stir. Remove from fire.
Peel the pear, cut into medium pieces. Melt the sugar in a pan, add the pear and caramelize it. Put the pear on a plate, cool.
Apply balsamic to the plate with brush strokes. Spread most of the cheese mass on the bread. Lay out the mushrooms and pear. Pour the remaining cream from a pastry bag, garnish with dill and peas.