Grilled pear and pickled walnuts with cheddar on toast

This is a fabulous dress-up of a basic cheese on toast recipe from Nathan Outlaw, using pickled walnuts and grilled pears. Have it as a starter for a larger dish, or enjoy it as a nice vegetarian snack.

First published in 2015
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Ingredients

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Imperial

Method

1
To begin the grilled pears, preheat the grill to a medium to high heat
2
Make the dressing by adding the mustard, lemon juice, walnut vinegar, garlic, salt and black pepper. Whisk together and slowly add the oil. Reserve until required
3
Take a grill tray, drizzle a little oil over it and season the tray with salt and pepper. Peel and slice the pears across widthways. Lay them on the tray and gently grill them for 2 minutes
4
Remove the pears and then toast one side of the bread. Turn the bread over and lay the pears onto the bread, followed by a few pieces of walnut and cheese. Return to the grill until the cheese is golden
5
Serve topped with a handful of rocket and drizzled with the dressing
First published in 2015
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Nathan Outlaw cooks with understated brilliance and passionate respect for primary ingredients.

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