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Grilled Beurré Bosc pear toast with marinated Feta

Serves2 ServingsPrep Time15 mins

Pears marinated fetta

 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

Heat a grill skillet up to medium heat.


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.


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


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


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.

Nutrition Facts

Serving Size slice

Servings 2