A little nibble… Pear Crostini
November 17, 2010
This is a nibble I served to our friends whilst the Surprise Tart was cooking but we loved it so much the Boy and I had it for a light supper the next day!
This is another recipe from the New Vegetarian
30g pine nuts
5 tbsp olive oil, plus extra to finish
1 garlic clove
Salt and ground black pepper
4 slices sourdough, 1.5cm thick
3 semi-ripe pears, unpeeled
2 tsp caster sugar
2 tsp lemon juice
120g good quality goat’s cheese
A few leaves fresh watercress and purple basil (I didn’t have any hence mine are a little beige!)
Preheat the oven to 200C
Put the pine nuts, four tablespoons of oil, garlic, a pinch of salt and a little pepper in the bowl of a food processor and work to a coarse, wet paste.
Spread on one side of each slice of bread, pop on a baking tray and bake for 10 minutes, until lightly coloured.
Remove and leave to cool slightly.
Meanwhile cut your pears into slices, mine were very thin but you could have thick slices if you prefer, place the slices in a bowl along with a tablespoon of oil, sugar, lemon juice and a pinch of salt and toss gently.
Take a griddle pan and place on high flame until piping hot. Lay in the pear slices and leave for about a minute, then flip over and leave for another minute, to get char marks on both sides.
To assemble the crostini, thinly slice the cheese and arrange over the toasts, alongside the pears, then pop them in the oven for a few minutes until the cheese starts to melt.
Remove, place a pile of leaves in the centre of each toast, drizzle with oil and sprinkle with freshly ground black pepper. Serve hot!
Simple and yummy… a great starter replacement!