Goatbrie and pear sandwich

Name: goatbrie and pear sandwich
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: French
Ingredients: 1 ciabatta con noci Nut bread; 50 g soft cream butter; 150 g goat letter or soft goat cheese; 4 little pears; freshly ground pepper

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.

Ingredients

Directions

Preheat the oven grill.
Cut the ciabatta horizontally in half and then into four (oblique) pieces.
Spread them thinly with butter.
Cut the brie into thin slices.
Peel or wash the pears.
Hold them by the stalk and cut them on both sides, past the core, stick from them.
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.
Place the bread halves with the cut side up under the grill and toast the bread in 3-4 minutes until golden brown.
Remove the grid or baking tin from the oven and place the bread halves on top, again with the cut side up.
Cover two of the four halves of bread with pear and brie and sprinkle with the pepper.
Slide the bread back under the grill for 3-4 minutes, until the cutting edges are golden brown and the brie is melted.
Serve immediately..