Goat’s Cheese, Pear, Honey & Hazelnut

Serves 2

50g hazelnuts, roughly chopped 1 tbsp butter

1 tbsp bush honey

200g block of goat’s cheese

TO SERVE

2 large slices sourdough, cut into

3 pieces

1 ripe pear, cut into thin slices 1 tbsp bush honey, warmed Thyme leaves, to garnish

Carefully toast the hazelnuts in a dry frying pan over medium heat for about 3-4 minutes. Tip hazelnuts into a small bowl. Melt the butter and honey in a small saucepan over low heat with a pinch of salt. Add the hazelnuts and mix well. Pour into the bowl and set aside.

Preheat oven to 180°C (160°C fan forced). Place goat’s cheese on a baking tray lined with baking paper. Bake for 4-5 minutes until the cheese is hot but not collapsing. Remove from oven and set aside to cool briefly.

To serve, spread the bread with baked goat’s cheese, top with pear slices and hazelnuts, then drizzle with warmed honey, season with sea salt and ground black pepper and garnish with thyme leaves.