FROM THE CHANDON HOME KITCHEN

ROASTED PEAR TARTINE WITH WHIPPED CHÈVRE, PROSCIUTTO AND PISTACHIO DUKKAH

Nothing says fall like warm roasted pears. This tartine is a masterful combination of texture and sophisticated flavor. Creamy, whipped goat cheese and sweet, caramelized roasted pears form a luxurious base, wrapped in the savory richness of delicate Prosciutto di Parma. Finished with a satisfying crunch of homemade pistachio dukkah and a golden drizzle of honey, this delectable tartine balances sweet, salty, and earthy notes in each bite.

MAKES : 2 tartines

PREP TIME : 30 minutes

COOK TIME : 20 minutes


INGREDIENTS

For the Pistachio Dukkah (yields 1 quart):

  • 1 cups pistachios, toasted
  • 2 tbsp sesame seeds, toasted
  • 1 tbsp coriander seeds, toasted
  • 1 tbsp cumin seeds, toasted
  • 1 tsp black pepper, ground
  • 1 tsp fennel seeds, toasted
  • 1/2 tsp Maldon sea salt

For the Whipped Chèvre:

  • 2 cups Chèvre (goat cheese)
  • ¼ cup Heavy cream
  • Salt
  • Honey

For the Roasted Pears:

  • 2 Fresh Bosc pears, diced
  • Extra virgin olive oil
  • Salt & Freshly ground black pepper to taste

For the Assembly:

  • 2 slices sourdough bread
  • Prosciutto di Parma
  • Extra Virgin Olive Oil (for finishing, optional)
  • Honey (for drizzling, optional)
EQUIPMENT:
  • 15 inch paella pan, or a wide shallow pan
  • Food processor or blender


METHOD

Prepare the Pistachio Dukkah:

  • Pulse the toasted pistachios in a food processor until coarsely chopped.
  • Lightly grind the toasted sesame, coriander, and cumin seeds.
  • Combine all ingredients and mix well.

Whip the Chèvre:

  • Whip the chèvre together with a splash of heavy cream, a pinch of salt, and a drizzle of honey until light and smooth in a stand mixer with a paddle.

Prepare the Roasted Pears:

  • Preheat the oven to 425°F (220°C).
  • Toss the diced pears in olive oil, salt, and freshly ground black pepper.
  • Place diced pears onto a sheet pan and roast in the oven for 10 minutes until tender and slightly caramelized.

Assembly:

  • Toast a slice of sourdough bread until golden and crisp.
  • Spread a generous layer of whipped chèvre over the toasted sourdough.
  • Top the chevre with the roasted pears.
  • Layer slices of prosciutto over the chèvre and pears.
  • Finish with a generous sprinkle of pistachio dukkah. Optional: drizzle lightly with a touch of honey or high-quality olive oil before serving.

ENJOY THIS RECIPE WITH 

$65.00 | $52.00 Club

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