Truly scrumptious. Never truer words spoken than about this gorgeous recipe for goat’s cheese and pear tartine. Gone are the days of settling for a bacon sandwich as a quick snack (but, oh how I do love a bacon sarnie…).
It’s so simple that it makes you wonder why you hadn’t thought of it before. Of course, Gordon thought of it first and popped it in to Gordon Ramsay’s Ultimate Homecooking.
The natural combo of goat’s cheese, pear and walnuts doesn’t need much explaining, so without further ado here is the recipe.
My eat of the week
- 1 french baguette
- olive oil
- 2 pears
- goat’s cheese
- black pepper
How to cook
Pre-heat the grill on a high setting.
Slice the pear into thin waifs and cut the goat’s cheese into slices ready to be laid out on the bread. Roughly chop the walnuts ready for sprinkling.
Trim off the ends of the baguette and cut in half and half again, so you have four pieces. Then cut the pieces in half (lengthways), so the soft part of the bread is exposed and flat in preparation for laying out the toppings. This should give you eight pieces and enough for four people. If, like me, you’re just cooking for two save the rest for the following day.
Pour a glug of olive oil in a griddle pan (or frying pan if you don’t have one) on a high heat and toast the baguette halves on both sides until they start to brown slightly. Keep an eye on them to make sure they don’t burn and add more oil if needed.
Next lay out the slices of pear and goats cheese onto the bread and sprinkle the chopped walnuts on top. Season with salt and pepper before popping under the grill to re-heat and melt the cheese.
Once the goat’s cheese begins to bubble, remove from the heat and NOM!