I often make Tartine de Chèvre et Poire (Pear and Goat’s Cheese Open Sandwich) when I want a quick, light meal.
As I was going through the list of ingredients used, I realised that it is not only what’s on the plate, but also who’s on the plate! Apart from the Chèvre, this is truly a salad showcasing our region and our producers, along with our own garden and a couple of homemade staples. So who is on the plate…
- Meredith Dairy Chèvre
- Alloway Olives Extra Virgin Olive OIl
- Our home grown garlic
- Fresh herbs from our garden
- In place of prosciutto I used my home cured pork fillet made using pork purchased from Eaglehawk Creek Farms.
- Pears from Johnsonville included in a weekly produce box delivered by Kingfisher Citrus
- Dargo Walnuts
- Homemade Gluten Free Baguette
- Wombat Honey
- Salad mix included in a produce box delivered by Farmbox Co
- Shallots from the garden
- Homemade blood orange vinegar made using blood oranges from Kingfisher Citrus
- Blood Oranges from Kingfisher Citrus
I just love using locally grown produce, and at the same time supporting local producers and businesses. I also find it hugely rewarding being able to use produce from our garden, along with my homemade preserves, etc, when creating our meals.
This little recipe makes a great starter, and is also wonderful if you are looking for something light for lunch or dinner. While I normally serve it with a simple salad of dressed salad leaves and thinly sliced French shallots, this time I couldn’t help myself, also adding beautiful blood orange segments to the salad.
- 1 x 80g log goat's cheese
- 40 ml (2 tbsp) extra virgin olive oil
- 1 garlic clove crushed or finely chopped
- 1 tbsp finely chopped fresh herbs oregano, thyme, basil, marjoram... or a mixture
- coarsely ground black pepper
- 4 slices prosciutto
- 1 firm pear cored, thinly sliced lengthways
- 20 g walnut halves coarsely chopped
- 2 large slices of sourdough bread lightly toasted or grilled on a griddle (see note below for other options)
- Honey to drizzle
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Drizzle olive oil onto a dinner plate and add the garlic and fresh herbs, stirring to combine. Spread the mixutre evenly over the plate and add a good grinding of black pepper.
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Lay the slices of goats cheese on the olive oil mixture and then carefully turn them over to make sure that they are nicely coated. Place in the fridge to marinade for at least an hour.
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Lay two slices of prosciutto over each slice of bread, top with pear slices and marinated goats cheese, scatter over the walnuts, drizzle with honey and add a light grinding of black pepper.
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Place under a preheated grill and cook until golden.
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Serve with lightly dressed rocket or salad leaves.
or 4 slices of baguette or Gluten Free Baguette*
Part of the 2020 garlic harvest.
Until next time
Bon appétit!
Links:
The Recipes
The Producers/Businesses:
- Alloway Olives
- Eaglehawk Creek Farms
- Farmbox Co
- Kingfisher Citrus
- Meredith Dairy Chèvre
- Wombat Honey
