Pear & Goat Cheese Tartines

Pear and Goat Cheese Tartines

Here is something I discovered about myself when putting together this post: Apparently I really don’t like sandwiches.

Pear and Goat Cheese Tartines

When I went to file this recipe under “Sandwiches,” I discovered that there was no such category on this site. Not only have I not posted a single sandwich recipe over the past year, but this isn’t even really a sandwich, either. It’s a tartine, toast, open-faced sandwich – whatever you’d like to call it, I’m pretty sure no man would be willing to say this is a sandwich. Hmph.

A blog with no sandwiches is a problem. One that I will remedy in the coming months.

Pear and Goat Cheese Tartines

It’s not that I don’t like sandwiches; I guess I just don’t eat them often enough to consider making one for the blog. In my defense, it’s hard to make good use of a loaf of bread between two people before it starts to get stale. Excuses, excuses. But even I must admit that sometimes, especially on a chilly fall day, a crusty hunk of sourdough bread smothered in goat cheese is just what the doctor ordered.

Pear and Goat Cheese Tartines

Yum.

Don’t be deceived by the fancy “tartine” name – these are simple toasts. Just bread, cheese, pears, and balsamic. Because sometimes simple things are best. Especially when simple things involve goat cheese. <– Fact.

Pear and Goat Cheese Tartines

The pears around here have been delicious lately – I ate the most amazingly juicy one for a snack yesterday. I hope it’s the same where you are! The downside with pears is that I can never seem to get them ripe at the grocery store; I have to leave them sitting around on the counter for at least a few days before they’re ready to use. Definitely make sure your pears are plenty ripe before using them on these tartines. Even if that means you need to wait a few days to make them!

I enjoyed these toasts for lunch after a long run. They would also make a great appetizer – just use a baguette instead of larger slices of bread. And no need to use sourdough if it’s not your thing; these would also be great with multigrain bread or any other type you prefer.

As long as you smother it in goat cheese, I’m happy!

Pear and Goat Cheese Tartines

5.0 from 1 reviews
Pear & Goat Cheese Tartines
 
Hands-on time
Cook time
Total time
 
Author:
Yields: 2 large or 4 small toasts
Ingredients
  • 2 large or 4 small slices sourdough bread
  • 4 oz goat cheese
  • 2 small pears, thinly sliced (Bartlett and Bosc both work)
  • balsamic reduction or balsamic vinegar, for drizzling
Instructions
  1. Preheat your oven's broiler and position a rack close to the top of your oven. Whether you use the low or high setting will depend on your broiler; I started off with low.
  2. Soften the goat cheese by microwaving for 10-15 seconds. Spread on bread and top with slices of pear.
  3. Place directly on top oven rack. If your pears are especially juicy, you may want to position a baking sheet on a lower rack to catch any drips. Broil for 3-5 minutes, until bread is toasted and pears are juicy. You can adjust the broiler setting at any time - I did 3 minutes on low broil and then 2 minutes on high.
  4. Remove toasts from oven and drizzle with balsamic. Enjoy hot!

 

 

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Comments

  1. says

    I’m not huge on sandwiches either, but I could really go for a pear and goat cheese tartine! Love the combination of flavors and the simplicity!

  2. says

    I don’t think I have a sandwich section on my blog either. Hmph. ;)

    We go through 2 loaves a bread a week in my house! Brandon just eats plain pieces of bread with dinner. Excessive consumption? Yes.

    I bet you could fit these in the appetizer section. They would pair perfectly with a nice glass of wine. Yum!

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