Monday, February 3, 2014

Toast is HOT! Sautéed Pears on Warm Goat Cheese TOAST

Who knew? Toast is the next Kale, or at least it is to some of the food-trend-prognosticators that I follow. So imagine my surprise, when presented a menu last week, with an appetizer appropriately named, “Three Toasts”. (Don’t ever tell me Atlanta’s food scene isn’t on the cutting edge! Or, ummm maybe the chef and owner Ford Fry reads the same culinary journals I do?)

When the plate arrived it was filled with…toast. Last year we probably would have called it Bruschetta, but that’s so 2013 isn’t it?

From left to right in the picture above, you can see Broccoli Pesto with Almonds, Ricotta and Pear and the Gorgonzola and Beets on some rustic country bread. My favorite? Hands down the ricotta and pear was the most interesting. Broccoli pesto was good – but not inspirational. Gorgonzola and Beets? Brilliant, proving that anything can top toast. But the idea of sautéing some teeny tiny squares of luscious pear, crowning a bit of soft, savory cheese and then sprinkling on some toasted pecans is sweet and savory heaven. Here’s what I am going to do with Chef Fry’s good idea:

Sautéed Pears on Warm Goat Cheese TOAST for Two

1 Small Bosc Pear, just barely ripe
1 TB Butter
1 Tsp Maple Syrup
1 TB Goat Cheese, softened
1 Slice Rustic Country Bread
1 TB Toasted Sliced Almonds

Peel the pear and cut into small cubes about ½” on each side. Warm the butter in a small sauce pan and add the pear and maple syrup. Cook and stir until the pear is starting to soften. While the pear is sautéing, pop the bread into the toaster. When it is done, spread the goat cheese over the bread and pile on the pear. Sprinkle with almonds, cut the bread in half, and find a friend!
(I'm serving this tonight with a bowl of warm and steamy tomato soup!)

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