Makes: 4 generous servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
- 1/4 cup pine nuts
- 5 tablespoons olive oil, plus more to finish
- 1 garlic clove, peeled
- salt and pepper
- 4 large slices sourdough bread, cut 1 1/2 inches thick
- 3 semi-ripe pears (unpeeled)
- 2 teaspoons sugar
- 2 teaspoons lemon juice
- 4-5 ounces good-quality goat cheese
- Preheat oven to 400°. Place the pine nuts, 4 tablespoons olive oil,
the garlic, and a pinch of salt and pepper in the bowl of a food
processor and mix to a wet paste. Use a brush to apply to one side of
every sourdough slice. Lay bread on a baking sheet and bake for 10
minutes, or until lightly colored. Remove and allow to cool slightly.
- While the bread is in the oven, prepare the pears. Stand each pear
on a cutting board and trim off a very thin layer of skin from each
side. Then cut each pear lengthways into four thick slices. Remove the
core with the tip of a knife. Place the slices in a bowl with the
remaining 1 tablespoon of oil, the sugar, lemon juice, and a pinch of
salt. Toss gently.
- Take a ridged griddle pan and place on a high heat until very hot.
Lay the pear slices gently in the pan and leave for about a minute on
each side, just to make char marks. Turn carefully and then remove with
tongs, trying not to break the pears.
- To assemble the crostini, slice the cheese thinly and arrange over
the toasts, alongside the pears. You want to see both clearly, so allow
them to overlap and rest on each other to create height. Place the
crostini in the oven for 3-4 minutes, just to warm up and for the cheese
to partly melt. Remove from oven and garnish each slice with a drizzle
of olive oil and some freshly ground black pepper.