Baked cheese with glazed pear

Last Updated on July 26, 2024

Oven-baked toasted goat cheese, served on mixed lettuce with glazed pear and nuts, seasoned with honey balsamic vinaigrette.

Ingredients:

250 g of goat’s cheese in ash 3 handfuls of arugula 3 tbsp walnuts 2 tablespoons dry red wine 2 tbsp honey 1 tbsp olive oil 1 tbsp balsamic vinegar 4 pcs slices of toasted bread 2 pcs of firm pears 1 pc of red chicory ground pepper salt

Procedure:

1. Place the cleaned arugula in a colander, add the chopped chicory and wash them well under cold running water, drain and place in a bowl, drizzle with olive oil, season with salt and mix lightly
2. In a hot oven, toast the bread on both sides and cut out 12 rounds of goat’s cheese diameter, then cut 12 rounds of goat’s cheese and spread them on the toast
3. Peel and core the pears and cut each into 6 pieces
4. Heat the honey in a pan, add the red wine, stir, add the pears, walnuts, cook for about 4 minutes, then remove the pears and let cool, then stir the balsamic vinegar into the pan and let cool as well
5. Place the toasted goat cheese in the preheated oven and let the cheese melt slightly
6. Divide the salad mixture among the plates, add the glazed pears and nuts, the toasted bread with the melted cheese and season everything with the honey balsamic vinaigrette, salt and pepper.