- Serves: 1
- Cook Time: 15 minutes
- Prep Time: 15 minutes
- Effort: medium
- 200 g butter, plus 1/2 tbsp extra
- 2 cloves garlic, sliced
- 2 slices white bread
- 1 small goats' cheese, e.g. Gevrik
- 2 slices autumn truffles
- 1 tsp truffle oil
- 1 egg yolk, lightly beaten
- 50 g black sesame seeds
- 1/2 red william pear, peeled, cored and cut into 6 slices
- 1 pinches sugar
- 2 shelled walnuts
- 1 handfuls rocket
- 1/2 red chicory
For the vinaigrette
- 1 lemon, juice only
- olive oil
1. Melt 200g of the butter in a small saucepan. Remove from the heat, add the sliced garlic and leave to infuse while you prepare the cheese.
2. Using a round cutter the same size as the goats' cheese, cut out 2 circles from 1 slice of bread. Roll out the remaining slice using a rolling pin. Cut off the crusts, then cut the bread in half to make 2 rectangles.
3. Slice the goats' cheese in half horizontally. Dip the truffle slices in the oil and place 1 slice in the middle of the cut surface and the other on top of the cheese. Re-assemble the cheese.
4. Brush 1 side of each piece of bread with the beaten egg yolk. Place the 2 rounds, egg-side inwards, on the top and bottom of the cheese. Wrap the 2 rectangles around to completely encase the cheese.
5. Dip the cheese in the garlic-infused melted butter and then in the sesame seeds. Preheat the oven to 180C/gas 4.
6. Melt the extra ½ tablespoon of butter in a pan with a pinch of sugar and gently fry the pears until caramelised. Add the walnuts and rocket and stir until rocket is wilted.
7. Bake the goats' cheese for 12 minutes.
8. For the vinaigrette: mix the lemon juice with olive oil to taste and season with salt and pepper. Put the red chicory in a bowl and toss with the vinaigrette.
9. To serve, put the pears, walnuts and rocket onto a plate, arrange the red chicory on top and add the hot goats' cheese.
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