Whipped Goat's Cheese Bruschetta
with Pear, Toasted Walnuts and Balsamic Glaze | Perfect for sharing
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
(Contains Cereals containing gluten)
(Contains Nuts May contain Peanut, Sesame, Nuts)
Not included in your delivery
a) Preheat your oven to 200°C. Halve the ciabattas (as if you were making a sandwich), then halve them again into triangles.
b) Roughly chop the walnuts. Heat a small frying pan on medium heat (no oil).
c) Once hot, add the walnuts and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk, they burn easily. Transfer to a plate.
d) Quarter the pear lengthways, remove the core and chop into small pieces.
a) Heat a drizzle of oil in the now empty frying pan on medium-high heat.
b) When hot, add the pear and stir-fry until softened and golden, 4-5 mins.
c) When cooked, remove from the heat.
d) Meanwhile, pop your ciabatta pieces on a baking tray and drizzle with olive oil.
e) Bake on the top shelf of your oven until the ciabatta is golden, 6-8 mins.
a) Meanwhile, pop the goats cheese into a bowl. Add the milk (see ingredients for amount) a little at a time and whisk until the cheese has softened and is slightly fluffy (you may not need it all).
b) Season to taste with salt and lots of black pepper (if you'd like).
c) Spread the whipped goats cheese over the ciabatta triangles.
d) Top with the pear and a scattering of walnuts.
e) Finish with a drizzle of balsamic glaze.