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Goatbrie and pear sandwich
A tasty French recipe. The vegetarian lunch contains the following ingredients: ciabatta con noci (nut bread), soft cream butter, goat breeze (or soft goat's cheese), hand pears and freshly ground pepper.
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Ingredients
Directions
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Preheat the oven grill.
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Cut the ciabatta horizontally in half and then into four (oblique) pieces.
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Spread them thinly with butter.
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Cut the brie into thin slices.
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Peel or wash the pears.
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Hold them by the stalk and cut them on both sides, past the core, stick from them.
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Melt the rest of the butter in a large frying pan with non-stick coating and let the slices of pear light brown on both sides.
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Place the bread halves with the cut side up under the grill and toast the bread in 3-4 minutes until golden brown.
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Remove the grid or baking tin from the oven and place the bread halves on top, again with the cut side up.
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Cover two of the four halves of bread with pear and brie and sprinkle with the pepper.
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Slide the bread back under the grill for 3-4 minutes, until the cutting edges are golden brown and the brie is melted.
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Serve immediately..
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Nutrition
270Calories
Sodium1% DV17mg
Fat26% DV17g
Protein14% DV7g
Carbs8% DV23g
Fiber20% DV5g
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