Crostini de pera y queso de cabra batido

Ingredientes

• 1 x 400g stonebaked ciabatta
• 3 tbsp olive oil, plus extra to serve
• 50 g hazelnuts
• 125 g soft goat’s cheese*
• 100 g soft cheese*
• 2 tbsp milk
• zest of 1 lemon
• 2 pears, thinly sliced
• 1 tbsp runny honey
• a few thyme sprigs, leaves picked
• sea salt flakes

Preparación

1. 1

   Preheat the oven to 200°C, fan 180°C, gas 6. Slice the ciabatta diagonally into 1cm-thick slices, then arrange on a baking tray. Drizzle over the olive oil, then transfer to the oven and bake until crisp, around 10 minutes. Put the hazelnuts on a smaller tray and put in the oven at the same time for 10 minutes. Roughly chop the toasted hazelnuts and allow the ciabatta to cool.

2. 2

   Meanwhile, beat together the goat’s cheese, soft cheese, milk, lemon zest and some seasoning in a medium bowl using a hand-held electric whisk. Once everything is smooth and has come together, spoon the mixture into a piping bag (or a plastic food bag with a small hole snipped off the corner).

3. 3

   Carefully pipe the mixture over the toasted ciabatta. Arrange the pear slices on top. Finish with a drizzle of honey, the hazelnuts, thyme and a pinch of sea salt flakes. *Check your cheese is vegetarian, if required.