Grilled Pear, Endive and Crottin de Chavignol toasts with Caramelised Walnuts….

Grilled Pear, Endive and Crottin de Chavignol toasts with Caramelised Walnuts….


Serves 4Prep time 20 minutes
Cooking time 20 minutes
Pre heat grill to medium
Approximate cost per portion £2.50


  • 4 Crottin de Chavignol (mild or mature depending on your taste)
  • 100g walnuts
  • 2 firm pears
  • 4 heads yellow endive
  • 50g brown sugar
  • 2 tbsp icing sugar
  • Juice and zest 1 orange
  • 50mls olive oil
  • ½ baguette
  • 50mls white wine (optional)
  • 2 tbsp pomegranate seeds (optional)
  • 50g basil leaves
  • Runny honey to serve


  1. Heat a large non-stick pan on the stove and add in half the sugar.
  2. When the sugar starts to brown and caramelise, add in the walnuts pecans.
  3. Coat them well in the sugar them pour out on to a plate and allow to cool.
  4. Cut the baguette into 8 thin slices.
  5. Drizzle with a little olive oil, sprinkle with salt and grill, on one side only until golden.
  6. Peel and cut the pears into halves.
  7. Remove the core and then cut into 16 wedges.
  8. Dust the pears in a little icing sugar and place onto a large flat non-stick tray.
  9. Cut the endive in halves and place onto a flat oven to table tray or dish, cut side up with the pears.
  10. Drizzle with olive oil, orange zest and half of the orange juice.
  11. Place the toasted slices crispy side down onto the tray, with the endive and the pear.
  12. Drizzle each slice with a teaspoon of white wine if you wish.
  13. This gives a little extra flavour.
  14. Cut each Crottin de Chavignol in half and place one, cut side up onto each of the baguette slices.
  15. Drizzle with a little more olive oil, sprinkle with salt and pepper and place under the grill for 10 minutes.
  16. Once the cheese has started to bubble and melt, the pear is slightly golden and the endive is crispy around the edges, remove from the grill.

To serve,

  • Scatter the walnuts over the grilled salad, tear over a few basil leaves, sprinkle with the pomegranate seeds and drizzle with honey and olive oil.

Recipe and photo credit by-  French Goats Cheese

Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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  1. Jean
    9th January 2012 / 9:06 pm

    Grilled pear?! I honestly never thought of grilling pears and I like the addition of pomegranates and walnuts too. Yum. You've officially made me hungry!

  2. Clairejustine
    11th January 2012 / 6:44 am

    @Jean Thanks for the comment 🙂

  3. Anonymous
    15th January 2012 / 11:05 am


  4. Clairejustine
    16th January 2012 / 6:20 am

    Thanks for the comment 🙂

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