Oven-baked gomolya cheese with pears | Honey-walnut autumn brunch

Preheat the oven to 200 °C (conventional top and bottom heat or grill setting). Wash the pears, cut them in half, core them, and slice into thin wedges or rounds.

Cut the gomolya cheese into 1.5–2 cm thick rounds or larger slices. Toast the walnuts in a dry pan for 1–2 minutes until fragrant, then chop them coarsely.

Grease an ovenproof ceramic baking dish or a baking tray with half of the butter. Arrange the pear slices in it, sprinkle with thyme and a pinch of salt, then place the gomolya slices on top.