Print Options:

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
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.

Nutrition Facts

Serving Size slice

Servings 2