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Pear salad with quince croutons
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Impress friends with a delicious cheese plate bruschetta salad.
Ingredients:
  • 4 firm green pears, unpeeled, cut into thick wedges
  • 1/2 French bread stick (baguette), cut into 1cm-thick slices
  • 40.00 ml quince paste
  • 75g goat's cheese
  • 120g baby rocket leaves
  • 75g (1/2 cup) hazelnuts, toasted, coarsely chopped
  • 125ml (1/2 cup) balsamic vinegar
  • 45g (1/4 cup, lightly packed) brown sugar
Instructions:
  • Preheat a large frying pan over high heat. Spray pear with olive oil and cook in 2 batches for 1 minute on each side, or until pear just begins to caramelize. Transfer to a plate to cool.
  • Spritz bread slices with olive oil. Cook in 2 batches in the pan for 1 minute per side, until lightly charred. Allow to cool.
  • Prepare the dressing by wiping the pan clean with a paper towel. Then, add vinegar and sugar, bring to a boil over medium-high heat, and reduce to medium heat. Swirl the pan for 3 minutes until the mixture thickens into a syrupy consistency. Let it cool before using.
  • Spread a layer of quince paste and goat's cheese on the bread. Next, arrange the croutons, pear, and rocket beautifully on a platter. Sprinkle with hazelnuts, drizzle over the dressing, and finish with a touch of seasoning.

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