Pear crostini with chèvre

Pear crostini with chèvre

By
From
Under the Walnut Tree
Serves
4
Photographer
Fanny Bergenström

Sourdough bread with grilled pears, frisée or radicchio and pieces of tasty soft goat’s cheese is – in all its simplicity – a perfect little meal. Serve with a nice glass of wine.

Ingredients

Quantity Ingredient
60g hazelnuts, roughly chopped
2 tablespoons olive oil
1 garlic clove, crushed
4 large slices sourdough bread
2-3 not-too-ripe pears
150g soft goat’s cheese, in pieces
radicchio or other slightly bitter lettuce
balsamic vinegar
a small trickle honey, (optional)
mild olive oil
salt
freshly ground black pepper,

Method

  1. Preheat the oven to 200°C. Line a baking tray with non-stick baking paper. Spread the hazelnuts out on the tray. Bake for 5-6 minutes, or until golden brown, and cool on a plate.
  2. Combine the olive oil and crushed garlic, and lightly brush the bread with the garlic oil. Place the bread slices on the tray and toast for 6-7 minutes.
  3. Meanwhile, cut the unpeeled pears into fairly thick slices and put the slices on the oven-toasted bread. Season lightly with salt and pepper. Turn on the oven grill and grill the pear crostini for about 5 minutes. Top with the goat’s cheese and grill for 1 or 2 minutes more.
  4. Arrange the crostini on individual plates, with a few crisp lettuce leaves on the side. Drizzle a bit of balsamic vinegar and mild olive oil over both the crostini and lettuce.
  5. Add the toasted hazelnuts last, perhaps with a trickle of honey, if you like. Serve the crostini while warm, with black pepper and sea salt flakes on the table.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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