Toast with Raclette, Dried Tomatoes, and Grilled Pear
(0)
25 min
Under an hour
Knuspr-Küche
Ein luxuriöser Toast, der herzhaften Raclette-Käse mit der Süße gegrillter Birnen und dem intensiven Aroma sonnengetrockneter Tomaten vereint. Knusprig karamellisierte Walnüsse und frische Erbsen-Mikrogrüns runden dieses Gourmet-Erlebnis ab – perfekt für einen besonderen Brunch oder ein schnelles, aber edles Abendessen.
Ingredients
Preparation method
Ingredients overview
- 8 slices toast bread (preferably sourdough whole grain)
- 2 tbsp whipping cream
- 2 tbsp butter (soft)
- 2 tbsp medium-hot mustard
- 2 tbsp honey
- 100 g Raclette cheese (sliced)
- 1 ripe but firm pear (sliced thinly)
- 1 tsp extra virgin olive oil
- 1 tsp raw cane sugar
- 1 handful walnuts
- 4 dried tomatoes in oil (cut into pieces)
- 30 g pea microgreens (sprouts)
- Freshly ground black pepper
Preparation & Baking
Preheat the oven to 220 °C. In a small bowl, mix whipping cream, soft butter, mustard, and 1 tbsp honey to form a smooth spread. Generously spread the mixture onto the toast slices and top each slice with Raclette cheese. Place the toasts on a baking sheet lined with parchment paper and bake for about 10 minutes until the bread is crispy and the cheese is melted.
Grilling & Caramelizing
Toss the pear slices with the remaining honey (1 tbsp) and olive oil. Grill in a dry pan over medium heat for about 1 minute per side until golden brown. Set the pears aside. In the same pan, melt the raw cane sugar with a splash of water until a light caramel forms. Add the walnuts and toast them briefly until they are crispy and coated.
Arranging
Top each freshly baked toast with some pea microgreens, pieces of dried tomatoes, a grilled pear slice, and a caramelized walnut. Season with freshly ground pepper and serve immediately.
Nutritional values
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