PEAR BRUSCHETTA Taste Restaurant
Quantities for one plate, adjust as needed
1 oz Agrodolce for plate garnish (recipe below)
1 piece sliced and grilled baguette
1 oz Laura Chennel chevre
1/4 cup pear-raisin compote (recipe below)
5 slices Bartlett pear
1/2 oz Almonds, toasted and chopped
Watercress, dressed in lemon juice and olive oil, for garnish
1 cup white sugar
- Caramelize sugar.
- Add 2 cups red wine vinegar and reduce by half.
- Allow to cool.
1 cup golden raisins
2 cup white wine
2 TBL champagne vinegar
1 cup sugar
1 cup diced Bartlett pear
- Add first four ingredients and reduce liquid to au sec (do this slowly to allow raisins to swell).
- Allow to cool and fold in diced Bartlett pears.
Drizzle 1 oz Agrodolce on plate in an oval.
Spread 1 oz Laura Chennel chèvre over half of bread slice.
Place ¼ cup of pear-raisin compote on top corner of bread.
Arrange pear slices in a line on the plate.
Sprinkle ½ oz toasted chopped almonds over cheese and compote.
Garnish with watercress dressed with lemon juice and olive oil.
Recipe courtesy of Executive Chef Mark Berkner of Taste Restaurant