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Roast mushroom and blue cheese tartine with pear & witlof salad
Roast mushroom and blue cheese tartine with pear & witlof salad
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Prep Time:
5 minutes
Cook Time:
12 minutes
Total Time:
17 minutes
Sweet honey balances the bitter witlof in walnut pesto.
Ingredients:
  • 8 (about 450g) field mushrooms or flat mushrooms, trimmed
  • 60ml (1/4 cup) extra virgin olive oil
  • 80g soft gorgonzola, crumbled
  • 20.00 ml fresh thyme leaves
  • 85g (3/4 cup) walnuts, toasted
  • 250.00 ml fresh mint leaves
  • 14.40 gm honey
  • 52.50 gm lemon juice
  • 1 witlof, thinly sliced
  • 1 red pear, cut into matchsticks
  • 8 slices sourdough bread, toasted
  • Mint leaves, extra, to serve
Instructions:
  • Preheat the oven to 180°C/160°C fan forced. Line a baking tray with baking paper. Arrange the mushrooms on the tray, drizzle with 1 tablespoon of oil, season, top with gorgonzola, and sprinkle with thyme. Roast for 10-12 minutes until tender.
  • Prepare a flavorful paste by blending together walnuts, mint leaves, honey, 1 1/2 tablespoons of lemon juice, and 1 tablespoon of oil. Add seasoning to taste.
  • In a bowl, whisk the remaining oil and lemon juice, season, then add witlof and pear and toss to combine.
  • Arrange the toast on plates. Spread each slice with the flavorful walnut mixture. Finish by topping the toast with a generous amount of witlof salad, mushrooms, and fresh mint leaves.

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