Toast with Raclette, Dried Tomatoes, and Grilled Pear

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.

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.

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.