Baked goats' cheese with pear & chilli salad

Total time: 37m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 387 Kcal, 19g Protein, 12g Carbohydrates, 29g Fat


  • Goats' cheese
  • 200 g pear, halved, cored, cut into slices approx. 1 cm thick
  • 1 tbsp liquid honey
  • 1 tbsp olive oil
  • 2 soft goats' cheese (approx. 140 g each)
  • 8 sprigs thyme, leaves torn off
  • 0.5 tsp sea salt
  • Walnuts
  • 2 tbsp walnut kernels, coarsely chopped
  • Salad
  • 1 tsp coarse-grain mustard
  • 1 tbsp olive oil
  • 2 tbsp white balsamic vinegar
  • 1 red chilli, deseeded, cut into thin rings
  • 60 g rocket
  • 0.25 tsp sea salt

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  • Goats' cheese

    Spread the pears and cheese onto a baking tray lined with baking paper. Combine the oil and honey. Drizzle over the cheese, sprinkle with thyme and fleur de sel. Bake for approx. 7 mins. in the centre of an oven preheated to 180°C.
  • Walnuts

    Without adding any oil, toast the nuts in an uncoated frying pan until golden brown.
  • Salad

    Thoroughly mix the mustard, vinegar, oil and chilli. Mix in the rocket and pears, serve with the goats' cheese. Sprinkle with the nuts and a pinch of salt.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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