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Pear, Dolcelatte & honeyed walnut tartines
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Approx 2½ tsp extra virgin olive oil
1 tbsp clear honey
25g walnut halves
2 sprigs thyme, leaves only
A pinch of sea salt flakes
2 large slices sourdough bread
1 No.1 Best of British Pear, quartered, cored and thinly sliced
75g Dolcelatte cheese, crumbled
20g wild rocket
2 tsp sherry vinegar
1. Grease a baking sheet with a little oil. Spoon the honey into a frying pan and place over a medium heat. Once bubbling, add the walnut halves and thyme. Stir occasionally and allow to bubble for 1 minute, until the nuts have caramelised. Pour the nuts onto the prepared baking sheet and sprinkle with a pinch of sea salt flakes. Once cool, roughly chop.
2. Meanwhile, preheat the grill to high. Brush the bread on both sides with oil and toast until golden. Lay the slices of pear over the bread and sprinkle over the Dolcelatte. Season and return to the grill briefly, until the cheese is just melting.
3. Top the tartines with a handful of rocket, drizzle with a little more oil and the sherry vinegar, then sprinkle over the walnuts to serve.
Typical values per serving:
This recipe was first published in October 2019.