A winning recipe for a snack from ” Le Pain Quotidien Cookbook” by Alain Coumont and Jean Pierre Gabriel.
Ingredients
- 2 slices sourdough bread
- 2 firm crottins de chevre, about 125 g total thinly sliced horizontally
- 2 firm pears e.g. Conference or Williams slice horizontally into very thin ( 2mm) slices
- 2 sprigs thyme leaves only
- sea salt and black pepper
- 1 tbsp clear honey
Servings:
Instructions
- Preheat the grill to a high setting. Lightly toast the bread.
- Lay the cheese and pear slices alternately on the bread, overlappin them slightly. Sprinkle with the thyme and season with salt and black pepper.
- Place under the grill for about 4 minutes or until the cheese begins to brown slightly. Remove from the heat and drizzle with the honey. SErve immediately.
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