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.
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Ingredients
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Imperial
- 1 tbsp of English mustard
- 1 lemon, juiced
- 2 tsp walnut malt vinegar
- 1 garlic clove, peeled and crushed to a paste
- sea salt to season
- black pepper to season
- 100ml of rapeseed oil, plus extra for drizzling
- 4 pears, firm and ripe
- 4 pickled walnuts, finely chopped
- 150g of cheddar, grated
- 8 slices of sourdough bread
- 2 handfuls of rocket
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
- 1 tbsp of English mustard
- 1 lemon
- 2 tsp walnut malt vinegar
- 1 garlic clove
- sea salt to season
- black pepper to season
- 100ml of rapeseed oil
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
- 100ml of rapeseed oil
- sea salt to season
- black pepper to season
- 1 pear
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
- 8 slices of sourdough bread
- 4 pickled walnuts
- 150g of cheddar, grated
5
Serve topped with a handful of rocket and drizzled with the dressing
- 2 handfuls of rocket
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Grilled pear and pickled walnuts with cheddar on toast
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© Great British Chefs 2019