May 22, 2012
1 long multigrain French baguette
1 Tbsp butter
2 tsp sugar
2 bosc pears, thinly sliced (don’t peel)
3 small peaches, thinly sliced
candied nuts - see recipe below
fresh sprigs parsley for garnishing
1 cup walnut pieces
1 cup sugar
Slice the French baguette diagonally to create oval slices. Toast for a few minutes just until browning – set aside. Meanwhile, in a heavy duty pan or skillet, melt the butter and sugar together. Add the slices of fruit and cook on both sides until slightly browned or caramelized. Spread the goat cheese onto the toasted bread and top with caramelized fruit and garnish with candied nuts and parsley.
Place walnut pieces and sugar into a heavy saucepan or skillet. Let it cook on med-low flame until sugar turns into an amber liquid. Stir as little as possible. When all the nuts are coated by the melted sugar, pour onto a prepared sheet of parchment paper quickly.