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Truffle Trove, Pear and Honey Crostini

Sliced pears and toasted hazelnuts join Truffle Trove, our luxurious extra mature Cheddar with Black Summer truffle, to top these delicious spring crostini. Serve the pears warm and drizzle them in your favourite runny honey for an extra-luxurious...

30 Mins

6 People

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.

Item used in this recipe

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Truffle Trove

Cheddar with Italian truffles

From £5.50

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