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You are here: Home / Recipes / Goats Cheese and Pear Bruschetta with Honeyed Walnuts

Goats Cheese and Pear Bruschetta with Honeyed Walnuts

August 3, 2012 by Fiona Maclean 5 Comments

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Last Updated on December 7, 2018 by Fiona Maclean

Capricorn Goats Cheese and Pears:

A few days ago I was sent a fabulous hamper of goodies from Ethel the Goat who lives somewhere in the depths of Somerset and who produces the fabulous Capricorn Somerset goat’s cheese. She can be quite a tough old goat at times but, she clearly knows how to shop!  She has challenged me to make something nice and appetising using some of her cheese along with a few of the other ingredients in the hamper or that I happen to fancy adding in.

capricorn goats cheese challenge hamper

So, for starters and since there was ciabatta in the hamper along with some walnuts and pears, I thought I’d have a go at making MY version of a bruschetta that I tried in Tuscany.  And since I found some rather lovely Tuscan cashmere goats I thought it only fitting I tried the recipe with some of Ethel’s finest.  The bruschetta involves cheese and pears and honey…and in my case I decided to make some honeyed walnuts too, because well, just because I wanted to try and I thought they’d add just that little bit of extra crunch!

The bruschetta were wonderful.  A perfect light lunch dish or first course with some salad.  And, the honeyed walnuts were a perfect complement for the slightly acid pear and piquant goats cheese.

So, here’s what I did

5 from 1 vote
pear, cheese and honeyed walnuts bruschetta
Print
Goats cheese and pear bruschetta with honeyed walnuts
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Pear and Goats Cheese Bruschetta make a delightful and different starter, with honeyed walnuts to add a little crunch. Simple to make and delicious to eat
Course: Lunch
Cuisine: Italian
Servings: 2
Author: Fiona Maclean
Ingredients
Bruschetta
  • 6 medium slices Good Quality Rustic Bread I used Ciabatta but any rustic bread that can be sliced will work
  • 1 clove Garlic Peeled and cut in half
  • 1 tablespoon Olive Oil
  • 3-4 sprigs Thyme
  • 1 Capricorn Goats Cheese
  • 1 Pear
Honeyed Walnuts
  • 100 g Walnuts
  • 20 ml Honey
  • 1/2 teaspoon Chilli powder
Instructions
Honeyed Walnuts
  1. To make the honeyed walnuts, preheat the oven to 180c and line a baking tray with parchment
  2. Gently warm the honey in a small pan till very liquid and almost simmering
  3. Stir the chilli powder into the honey
  4. Now stir the walnuts into the honey/chilli mix and stir to coat all the nuts thoroughly
  5. Spread the walnuts out on the baking parchment and put in the oven for 10 minutes till the nuts are slightly darkened
  6. Take the mixture out and spoon the nuts onto a new sheet of baking parchment to cool. Don't skip this step or you will end up with a gloopy mass of nuts all stuck together!
  7. Allow to cool completely till the honey is hardened, then transfer into an airtight tin.
Bruschetta
  1. To make the bruschetta, first rub the bread with the cut side of the garlic
  2. Now smear a little olive oil onto both sides of the bread
  3. Heat the grill
  4. Grill the bread on one side
  5. Make up the bruschetta by layering slices of goats cheese onto each slice of bread. Sprinkle a few thyme leaves onto the cheese and season with a little pepper
  6. Using a mandolin or parmesan shaver, slice VERY thin slices of pears and top the cheese and thyme with these
  7. Place under the hot grill and cook till the cheese is melting and the pear has softened
  8. Top with honeyed walnuts and drizzle a tiny amount of honey onto each bruschetta
  9. Serve while still warm

Now, I do think I’ll try making these again.  And, the honeyed walnuts are really very moreish too.  They’d work well with some goats cheese in a salad (and they are pretty good to just nibble on!).  So thank you Ethel for such a lovely challenge.  The main course will follow tomorrow!

pear and capricorn Bruschetta with honeyed walnuts

 

Filed Under: Recipes Tagged With: bruschetta, cheese, Goats Cheese, honey, pear

Comments

  1. Recipe Junkie says

    August 15, 2012 at 7:08 am

    mmmmm I love goats cheese in any form. This looks delicious

    Reply
    • Fiona Maclean says

      December 22, 2019 at 10:36 pm

      Thanks, they are delicious

      Reply
  2. Lacy Savage says

    August 5, 2012 at 10:34 pm

    What a great idea! Planning to make this weekend, 1 withough chilli for my son too. Any other ideas on alternative flaours?

    Reply
    • Fiona Maclean says

      August 6, 2012 at 8:42 am

      I like the really simple fresh tomato one, just skin and deseed some tomatoes and dice, mix with olive oil, a tiny amount of balsamic and some fresh basil. You don’t heat though, just serve on grilled bruschetta.

      Reply
  3. Fiona Maclean says

    August 5, 2012 at 3:22 pm

    well if you do try making it, let me know how you get on;)

    Reply

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