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Grilled pear, endive and crottin de chavignol toasts with caramelised walnuts |
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By Sophie Wright, chef and Easy Cheesey Chèvre Ambassador
- Heat a large non-stick pan on the stove and add in half the sugar.
- When the sugar starts to brown and caramelise, add in the walnuts.
- Coat them well in the sugar then pour out on to a plate and allow to cool.
- Cut the baguette into 8 thin slices.
- Drizzle with a little olive oil, sprinkle with salt and grill, on one side only until golden.
- Peel and cut the pears into halves. Remove the core and then cut into 16 wedges.
- Dust the pears in a little icing sugar and place onto a large flat non-stick tray.
- Cut the endive in halves and place onto a flat oven to table tray or dish, cut side up with the pears. Drizzle with olive oil, orange zest and half of the orange juice.
- Place the toasted slices crispy side down onto the tray, with the endive and the pear. Drizzle each slice with a teaspoon of white wine if you wish. This gives a little extra flavour.
- Cut each Crottin de Chavignol in half and place one, cut side up onto each of the baguette slices. Drizzle with a little more olive oil, sprinkle with salt and pepper and place under the grill for 10 minutes.
- Once the cheese has started to bubble and melt, the pear is slightly golden and the endive is crispy around the edges, remove from the grill.
- To serve, scatter the walnuts over the grilled salad, tear over a few basil leaves, sprinkle with the pomegranate seeds and drizzle with honey and olive oil.
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4 Crottin de Chavignol (mild or mature depending on your taste)
100g walnuts
2 firm pears
4 heads yellow endive
50g brown sugar
2 tbsp icing sugar
Juice and zest 1 orange
50mls olive oil
½ baguette
50mls white wine (optional)
2 tbsp pomegranate seeds (optional)
50g basil leaves
Runny honey to serve
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