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.
Discover more:
Share recipe
Related recipes
Related recipes
Peas on toast
Poached egg, kimchi and almond butter on sourdough toast
Devilled crab on sourdough toast
Sardines on toast
Scrambled eggs and mushrooms on toast
Ingredients
Metric
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
You may also like
Grilled pear and pickled walnuts with cheddar on toast
SITES
INFORMATION
© Great British Chefs 2019