2 small pears
200 g white grapes
200 g black grapes
3 sprigs of rosemary
3 tbsp. olive oil
1 tbsp. pine nuts
4 large slices of farmhouse bread
250 g spreadable goat’s cheese
1. Start by preheating the oven to 200°C (no fan). Wash the fruit. Halve the pears and add to a baking dish together with all the grapes. Add the sprigs of rosemary and drizzle with olive oil. Mix briefly and roast in the oven for 20 minutes.
2. Meanwhile, add the pine nuts to a small, dry frying pan and toast over a medium heat until golden brown. Remove from the pan. Now place the slices of bread in the pan and toast on each side until crispy.
3. Stir the goat’s cheese until smooth and spread generously onto the bread. Plate up the bread and garnish with the roasted grapes and half a pear each.