Grilled pear and pickled walnuts with cheddar on toast

Not yet rated

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





To begin the grilled pears, preheat the grill to a medium to high heat
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
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
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
Serve topped with a handful of rocket and drizzled with the dressing
First published in 2015

Nathan Outlaw cooks with understated brilliance and passionate respect for primary ingredients.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more