Goat’s Cheese, Pear and Walnut Bruschetta

Charmaine Lu -
  • 4 small pears, quartered
  • 1 tbsp olive oil
  • 2 tbsp clear honey
  • 4 slices of seeded sourdough
  • 200g soft goat’s cheese
  • Chopped chives
  • 50g chopped walnuts
  • 2 tbsp balsamic vinegar
  • Heat a griddle pan and brush the pear quarters with oil and seasoning. Griddle until charred all over, then drizzle with honey and set aside.
  • Griddle the bread until toasted. Spread with the cheese and top with the griddled pears, the walnuts and a scattering of chives. Drizzle with balsamic vinegar and serve with some peppery salad leaves, if you like.
15 mins
4 serving