Grilled Pear, Endive and Crottin de Chavignol toasts with caramelised walnuts

crottin de chavignol cheese

🥗Healthier: goat cheese

💰Cheaper: feta cheese

Goat cheese provides a similar tangy flavor while being more widely available.

Start by caramelizing the walnuts. Pour sugar into a pan and let it melt, moving it slightly to avoid crystallization until it forms a light caramel.

Add walnuts to the pan and coat them in the caramel. Pour them onto greaseproof paper and let them cool.

Slice the baguette and drizzle with olive oil. Toast in the oven until browned.

Drizzle white wine onto the un-toasted side of the baguette slices.

Cut the crottin de chavignol cheese in half and drizzle with olive oil.

Peel the pears, cut them in half, and then into quarters, removing the core.

Sprinkle sugar, salt, and black pepper over the pears. Drizzle with olive oil and add the zest and juice of half an orange.

Cut the endive in half, leaving the core intact, and place on a tray with the pears.

Sprinkle sugar over the endive and pears to help with caramelization.

Place the tray under the grill for 10 to 12 minutes until golden and bubbling.

Once cooked, assemble the dish by placing the grilled pears and endive on the toasted baguette.

Break up the caramelized walnuts and scatter them over the top along with pomegranate seeds and fresh basil.

Drizzle with honey before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens