Crostini au gratin with walnuts and pears

Serves 4

1⁄2 baguette
2 tbsp rapeseed oil
150 g/5 oz grated Västerbottensost
200 ml/7 fl oz crème fraiche
2 pears
2 tbsp light muscovado sugar
1 large pack mixed salad e.g. frissée, radicchio and lollo rosso
75 g/3 oz walnuts
salt and pepper

Preheat the grill to 250°C/475°F/ High. Cut the baguette into 1 cm/1⁄2 inch slices, brush both sides with a little oil and toast under the grill for a couple of minutes until golden brown. Mix the cheese with the crème fraiche and put a dollop on each crostini. Cut the pears into 12 wedges. Brush with oil and ar- range with the crostini on a baking tray. Sprinkle a little sugar over both creamed cheese and pears and grill until the creamed cheese is nicely browned. Remove and serve on a bed of lettuce leaves. Scatter with walnuts and drizzle with rapeseed oil if desired. Season with salt and pepper.

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