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Tartine de Chèvre et Poire (Pear and Goat's Cheese Open Sandwich)
Category: Appetizer, Light Main, Light Meal
Style: French
Keyword: Chévre, Gluten Free Option, Goats Cheese, Open Sandwich, Pear, Prosciutto, Tartine
Author: sbaskitchen
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.

  3. 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.

  4. Place under a preheated grill and cook until golden.

  5. Serve with lightly dressed rocket or salad leaves.

Notes

or 4 slices of baguette or Gluten Free Baguette*