Pantosti with Beemster Goat cheese, pear and pecans

Lunch dish. 2 persons. Prepare 15 min.

Ingredients

• 1 ripe hand pear
• 25 g pecans
• 7½ g flat parsley (container 15 g)
• 4 slices of spelt bread
• 15 g butter (at room temperature)
• 1 tbsp honey mustard
• 125 g Beemster Goat cheese matured

Prepare

1. Peel the pear, cut into quarters and remove the core. Cut into thin slices. Chop the pecans and finely chop the parsley.
2. Brush the slices of spelt bread on one side with the butter. Brush the other side with the mustard. Spread 4 slices on the mustard side with half of the goat cheese. Divide the pear on top.
3. Sprinkle the pear with the nuts and parsley. Spread the rest of the cheese on top. Place the remaining slices of bread with the mustard side down on top.
4. Fry the sandwiches in a nonstick skillet over medium-high heat for about 10 min on each side until brown. Turn halfway through. Slice the pantosti with Beemster Goat Cheese diagonally and serve immediately.

This recipe was developed by Albert Heijn/ Allerhande.

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