Goat cheese and pear toast
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill with grill plate
Ingredients
• 1 roll of goat cheese
• 4–8 ciabatta slices,
depending on the size of the pears
• 2–4 tbsp agave syrup
• 1 pinch of salt
• 1 large vegetable onion,
cut into cubes
• 2 pears, halved lengthwise and cored
• 4 tbsp walnuts, roughly chopped
• some clarified butter for frying and brushing the pears
• 1 pinch of tonka bean
• optional: pear liqueur for
Drizzle
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preparation
➊ Prepare a grill with a lid for indirect grilling with a griddle and preheat to 180°C. (Alternatively, use a pan.)
Melt some clarified butter on a hot plate and fry the diced onions until golden brown. Then add the agave syrup and season with salt to taste—the ratio of sweet to salt depends on your personal taste. Set aside and keep warm.
➋ Brush the pear halves with clarified butter and slice the goat cheese into thick slices. Grill the pears and cheese for 1–2 minutes on each side, then fill the pear halves with some of the onion mixture and place a slice of grilled goat cheese on top. Grate a pinch of tonka bean over everything and, if desired, drizzle with the pear liqueur. Grill indirectly for another 8 minutes.
➌ At the same time, toast the walnuts on the griddle and drizzle with agave syrup to taste, taking care not to burn the walnuts. Toast the ciabatta slices on both sides.
➍ To serve, place the pear halves on the ciabatta slices and top with the remaining onions and roasted walnuts.
Recipe by Elmar Fetscher
FIRE&FOOD editor Elmar Fetscher has known and loved cooking and roasting over a wood fire since childhood – thanks to his grandmother's "kitchen witch." Since then, the principle of cooking over fire and the associated smoky flavors have held such high priority for Elmar that, starting in 2002, he based his career, and thus a whole part of his life, on it.
Recipe from FIRE&FOOD issue 03/2025
