recipes
Artichoke pizzette with goats` cheese, poached pears and pine nuts
Serves: 2-3
2018-06-07
Ingredients
For the pears
- 2 pears, peeled and halved
- 1 cup marsala
- 1 cup water
- 4 star anise
- 1 cinnamon stick
- 2 tbsp sugar
- 2 x 8inch round puff pastry discs
- 2 tbsp artichoke dip (Camel brand)
- 4 marinated artichokes, quartered
- 2 onions, cut into quarters
- Drizzle olive oil
- 200g soft goats` cheese
- 1 handful mixed salad leaves
- 1 tbsp toasted pine nuts
- Good drizzle lemon or basil infused oil
Method
Start this recipe by poaching the pears. Place all the ingredients in a pan and slowly cook the pears till soft and tender. Remove and allow to cool. Meanwhile, prick the puff pastry discs all over and bake in the oven at 200`c for 20-25 minutes. You can also place the artichoke and onion quarters in an oven dish. Drizzle with oil and grill in the oven to brown for 10-15 minutes. When ready, spread the artichoke dip onto the 2 pastry discs. Arrange over the grilled artichoke quarters, onions and crumble over the goats` cheese. Decorate with the mixed salad leaves, toasted pine nuts and drizzle over a little infused oil before serving.
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