Pear and nut crostini with bacon & Roquefort

Name: Pear and nut crostini with bacon & Roquefort
Cook time: 25 min
Total time: 25 min
Yield: 12
Ingredients: 6 TABLESPOONS Hazelnut kernels; 1 Baguette (approx. 250 g); 2 Garlic cloves; 4 Stem/s Sage; 1/2 bunch Spring onions; 100 g Lardo (Italian fat bacon); 1 large pear (approx. 200 g; e.g. Williams Christ); 5 TABLESPOONS good olive oil; 7-10 Tbsp Pepper; 7-10 Tbsp Sea salt; 100 g Roquefort

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

Nils saves himself the trouble of slicing the garlic and simply adds the garlic in half to the pan. "This gives the bread slices the desired taste without any effort, and that's the point"

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 12

6 TABLESPOONS Hazelnut kernels
1 Baguette (approx. 250 g)
2 Garlic cloves
4 Stem/s Sage
1/2 bunch Spring onions
100 g Lardo (Italian fat bacon)
1 large pear (approx. 200 g; e.g. Williams Christ)
5 TABLESPOONS good olive oil
7-10 Tbsp Pepper
7-10 Tbsp Sea salt
100 g Roquefort

Directions

1
Roughly chop the nuts. Cut baguette into 12 slices. Peel garlic and cut in half. Wash sage, dab dry and chop finely. Clean and wash spring onions and cut into fine rings. Dice bacon finely. Pear wash, quarter, core and likewise finely dice.
2
Heat 3 tablespoons of oil bit by bit in a large frying pan. Fry baguette slices with garlic in hot oil in portions on both sides until crispy. Take them out and let them drip off on kitchen paper.
3
Heat 2 tablespoons of oil in the frying fat. Fry nuts, bacon and pear in it. Add spring onions and sage and steam briefly. Season with pepper.
4
Cheese crumbles. Spread the pear and bacon mix over the crostini, add Roquefort and sprinkle with some sea salt.