Amuse-bouche with Whipped Goat Cheese, Pear and pecans
- Portions 16
- Preparation 20 minutes
- Cook 10 minutes
Recommended consumption time
- Breakfast
- Lunch
- Brunch
- Snacks
- Appetizer
- Dessert
Ingredients used
Bigfoot Ciabatta baguette 
Bigfoot Ciabatta baguette Quantity: 1
- Whipped Goat Cheese
- Pan-Seared Pear
- Pecan
- Honey
- Fresh thyme sprigs, for garnish
- Olive oil
Whipped Goat Cheese
- 200 g soft goat cheese, at room temperature
- 75 g cream cheese, at room temperature
- 2 tbsp heavy cream
- Honey
- Black pepper
Pan-Seared Diced Pear
- 1 firm pear, diced
- Butter
Preparation
- Whipped Goat Cheese
Combine all ingredients and whip until smooth, light, and creamy.
-
Transfer the mixture to a piping bag fitted with a round tip.
- Preparation
Preheat the oven to 190°C (375°F).
-
Cut the ciabatta into 16 slices, arrange them on a baking sheet, and lightly brush with olive oil.
-
Toast in the oven for 8–10 minutes, flipping halfway through, until golden and crispy. Let cool slightly.
- Pan-Seared Diced Pear
Sauté the diced pear in a skillet with butter over medium heat until lightly golden and caramelized.
- Assembly and Finishing
Generously pipe the whipped goat cheese onto each toasted ciabatta slice.
-
Top each crostini with the diced pear.
-
Sprinkle with coarsely chopped pecans.
-
Drizzle with honey.
-
Garnish with fresh thyme sprigs.
