Poach the pears in stock syrup for twenty minutes on a gentle simmer, then set aside to cool.
Cut your ciabatta rolls in half, this will give you a total of eight halves to use.
Place the Chavroux oats cheese slices on top and toast the ciabatta rolls until the cheese is completely melted.
Slice your pear length ways and cut thinly. Create eight fans of pear on your chopping board, this will make it easier to apply to all eight panini rolls.
Place the prosciutto on top of the melted goat’s cheese, then add your fanned pear.
Add chopped chives, rapeseed oil and a sprinkle of salt on top of your filling. Serve and enjoy!
Method
INGREDIENTS
4 ciabattas
2 pears
100g prosciutto
8 slices Chavroux Goat’s Cheese
25g chives
600g caster sugar
25ml Rapeseed oil
5g smoked sea salt
600ml water
View Method
Recipe Method
Poach the pears in stock syrup for twenty minutes on a gentle simmer, then set aside to cool.
Cut your ciabatta rolls in half, this will give you a total of eight halves to use.
Place the Chavroux oats cheese slices on top and toast the ciabatta rolls until the cheese is completely melted.
Slice your pear length ways and cut thinly. Create eight fans of pear on your chopping board, this will make it easier to apply to all eight panini rolls.
Place the prosciutto on top of the melted goat’s cheese, then add your fanned pear.
Add chopped chives, rapeseed oil and a sprinkle of salt on top of your filling. Serve and enjoy!
