Pear-cheese Crostini

Name: Pear-cheese Crostini
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 1 stalk of celery; 9 Walnut kernels; 75–100 g Reblochon cheese; 1/2 small ripe pear; 18 Thin slices of baguette; 3 Stem(s) Coriander; 7-10 Tbsp Pepper; 7-10 Tbsp Grease; baking paper

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 6

1 stalk of celery
9 Walnut kernels
75–100 g Reblochon cheese
1/2 small ripe pear
18 Thin slices of baguette
3 Stem(s) Coriander
7-10 Tbsp Pepper
7-10 Tbsp Grease
baking paper

Directions

1
Remove the fibres from the celery and cut into thin sticks (slightly longer than the diameter of the bread). Halve the walnut kernels. Cut cheese into sticks. Peel and quarter pear, remove core. Cut quarters into thin slices
2
Grill slices of bread in a greased grill pan. Place on a baking tray lined with baking paper. Spread the pear, celery and cheese sticks on top
3
Bake the crostini under the hot grill for 2-3 minutes. Garnish with a leaf of coriander, sprinkle with pepper and serve