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
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
1/2 teaspoon Chilli powder
To make the honeyed walnuts, preheat the oven to 180c and line a baking tray with parchment
Gently warm the honey in a small pan till very liquid and almost simmering
Stir the chilli powder into the honey
Now stir the walnuts into the honey/chilli mix and stir to coat all the nuts thoroughly
Spread the walnuts out on the baking parchment and put in the oven for 10 minutes till the nuts are slightly darkened
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!
Allow to cool completely till the honey is hardened, then transfer into an airtight tin.
To make the bruschetta, first rub the bread with the cut side of the garlic
Now smear a little olive oil onto both sides of the bread
Heat the grill
Grill the bread on one side
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
Using a mandolin or parmesan shaver, slice VERY thin slices of pears and top the cheese and thyme with these
Place under the hot grill and cook till the cheese is melting and the pear has softened
Top with honeyed walnuts and drizzle a tiny amount of honey onto each bruschetta
Serve while still warm
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