Raclette cheese toast with grilled pear and sun-dried tomatoes
25 min
Under an hour
Kifli Kukták
Preparation method
Ingredients overview
- 8 slices sourdough toast bread
- 2 tablespoons whipping cream
- 2 tablespoons soft butter
- 2 tablespoons mustard
- 2 tablespoons honey (for the cream and the pear)
- 1 teaspoon olive oil
- 100 g raclette cheese
- 4 pieces sun-dried tomatoes in oil (chopped)
- 1 ripe but firm pear (thinly sliced)
- Freshly ground black pepper
- A handful of walnuts
- 1 teaspoon cane sugar
- 30 g pea microgreens
Mix the cream, butter, mustard, and a little honey into a smooth cream. Spread this mixture on the bread slices, then place raclette cheese slices on each. Preheat the oven to 220 degrees Celsius. Place the bread on a baking sheet lined with parchment paper and bake for about 10 minutes, until the bread is crispy and the cheese is nicely melted.
Toss the pear slices with 1 tablespoon of honey and the olive oil. Grill in a dry pan for about 1 minute per side until golden brown, then set aside. In the same pan, sprinkle in the cane sugar, add a little water, and melt into caramel. Add the walnuts and toast until crispy.
Pile microgreens, sun-dried tomatoes, grilled pear, and caramelized walnuts on each baked toast. Finally, season with freshly ground pepper.
40 min
Under an hour
