Truffle Trove, Pear and Honey Crostini
Ingredients
- 1 small rustic seeded baguette
- 1 tbsp hazelnuts, roughly chopped
- 75g Truffle Trove, sliced
- 2 small pears, sliced
- 1 tbsp salted butter
- 1 large sprig of rosemary, leaves picked and chopped
- Runny honey, for drizzling
Method
- Thinly slice the bread into small rounds then toast under the grill on both sides. Arrange on a large board or platter.
- Toast the nuts in a dry frying pan for a few minutes over medium heat, then tip onto a small plate.
- Remove the wax from the cheese and slice thinly.
- Wash and thinly slice the pears, removing the core.
- Melt the butter in a frying pan and add the pear slices. Fry for a couple of minutes over medium heat until lightly caramelised, place the pear slices on the crostini.
- Add the slices of cheese then sprinkle on some of the toasted nuts and chopped rosemary.
- Drizzle with a little honey and serve immediately.