Pears marinated fetta

Grilled Beurré Bosc pear toast with marinated Feta

Prep Time15 mins
Serves2 Servings
Category, DifficultyBeginner
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Ingredients

1 semi ripe Beurré Bosc pear. We used Beurré Bosc for this recipe
100 g marinated creamy Persian style Feta
1 tbsp walnuts roughly chopped
2 slices of sourdough bread toasted
2 tsp caramelised balsamic vinegar
Olive oil for cooking

Method

1

Heat a grill skillet up to medium heat.

2

Slice the pear into 5mm thick slices, brush with olive oil and place on the pre heated grill. Once char marks appear gently lift up the slices using a spatula and flip over to the other side to grill. Est 3-5 minutes on each side depending on the heat of the pan.

3

Place the warm grilled pear slices over the toasted sour dough.

4

Spoon over with the marinated Persian Feta and a drizzle of the marinating oil. Sprinkle over with the walnuts roughly chopped.

5

To top off the toast drizzle all over the top with a good spoonful of sweet caramelised balsamic vinegar and you're ready to serve.

Ingredients

 1 semi ripe Beurré Bosc pear. We used Beurré Bosc for this recipe
 100 g marinated creamy Persian style Feta
 1 tbsp walnuts roughly chopped
 2 slices of sourdough bread toasted
 2 tsp caramelised balsamic vinegar
 Olive oil for cooking

Directions

1

Heat a grill skillet up to medium heat.

2

Slice the pear into 5mm thick slices, brush with olive oil and place on the pre heated grill. Once char marks appear gently lift up the slices using a spatula and flip over to the other side to grill. Est 3-5 minutes on each side depending on the heat of the pan.

3

Place the warm grilled pear slices over the toasted sour dough.

4

Spoon over with the marinated Persian Feta and a drizzle of the marinating oil. Sprinkle over with the walnuts roughly chopped.

5

To top off the toast drizzle all over the top with a good spoonful of sweet caramelised balsamic vinegar and you're ready to serve.

Grilled Beurré Bosc pear toast with marinated Feta

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