It’s pomegranate season & a friend gave me a bowl full (yay!), so I was eager to find & try new recipes. So, here is my variation on a simple Martha Stewart recipe.
Mini goats cheese & pear sarnies with pomegranate rubies, serves 2
8 slices of melba toast (or four slices of ciabatta if you prefer)
50g Goat’s milk cheese
1 Pear, sliced
1 Pomegranate, seeded (look here if you don’t know how to do this)
Honey to taste
Mush up the Goat’s milk cheese in a little bowl & add honey to taste. You can add a few pomegranate rubies to the cheese & honey, but that’s optional. Heat your butter in a pan, then add the pear slices. Keep turning them so that they become golden brown on both sides.
If you’re using ciabatta slices, give them a quick toast. Spread each melba toast of ciabatta slice with a generous amount of the cheese mixture, now top with a slice or two of pear, sprinkle with a generous amount of pomegranate seeds & drizzle with as much honey as you like.
All of this should take you about five minutes & voila, you have a snack or unusual little breakfast. Enjoy!
Ps. It really feels like you’ve discovered something magical every time you cut your pomegranate open. One day (when I’m grown up & have a big garden), I’ll be planting a pomegranate tree… or is it a bush!?