Seth and I spent a lazy Saturday night at home and I thought I'd try it. It was delicious!
Preheat oven to 350˚. In a small bowl, toss 1/2 cup of coarsely chopped walnuts with 1 Teaspoon of honey and then with 1 Tablespoon of brown sugar to coat. Arrange them in a single layer on a prepared (parchment covered) baking sheet and roast, stirring once, until slightly candied, about 7 minutes. Transfer to a plate to cool.
Increase the oven temp to 400˚. In a single layer on a new baking sheet, arrange 3 large bosc pears-peeled, halved lengthwise, cored and cut into 1/2-inch wedges. Top with 1 tablespoon of chilled, chopped butter. Drizzle with 1 Tablespoon of honey. Roast, tossing occasionally, until tender and golden, about 25 minutes.
Spread one side of the toasts with goat cheese (the recipe calls for 6 oz) and top it with arugula (recipe calls for 1 cup). Drizzle with olive oil and top with the pear slices. Sprinkle with the candied nuts and sea salt.
Seth isn't a wine drinker, but I'm working on him! We enjoyed a delicious glass of 2009 Saracco Moscato D'Asti which apparently is "like cashmere on the palate in its impossibly fine mousse. Beautifully articulated varietal aromas and flavors come together, showing exceptional elegance and pedigree." It was sweet but refreshing after a day in the sun!
It was all so good that we decided to skip dinner and just go right for the dark chocolate covered almonds!
KSW
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