Roast Pear and Baked Goat Cheese with Date Puree & Garlic Cream
by Chef Linz Hart-MacDiarmid
Get all the benefits of garlic (even better, probiotic garlic!) with this gorgeous dish. A platter of goat’s cheese accompanied by soft baked gold pears, fat Medjool dates whizzed into a sweet puree that’s balanced by a garlic cream that is both healthful and moreish.
- A generous wedge of soft goat's cheese (Puhoi is excellent, or substitute with fresh feta)
- Extra virgin olive oil
- 2 ripe but slightly firm pears
- Flaky sea salt
- 8 large Medjool dates
- Boiling water
- Crushed black peppercorns
- 2 large cloves K4 Cultured Garlic Cloves
- 2 tbsp sour coconut or greek yoghurt
- 1 lemon
- Mint leaves for garnish
- Heat the oven to 180 degrees. Place the goat's cheese in the middle of a baking dish and drizzle with a little olive oil, then place in a hot oven for 30 minutes (checking after 20 mins). The cheese will hold its shape but will be soft on the inside.
- Core the pears and cut them into quarters. Rub each piece with olive oil and sea salt, place in a baking dish and roast for 20 minutes until golden.
- Rinse the Medjool dates with boiling water and drain off immediately. Place the dates in a blender along with a generous grind of black pepper and blend until smooth. Set this puree to one side.
- Blend the two large cloves of K4 Cultured Garlic until smooth, then spoon through two tbsp of the thick yoghurt of your choice.
- To serve, place the baked cheese on a platter. Surround with the wedges of warm roast pear. Dollop generous spoons of date puree and garlic cream. Squeeze the lemon over the entire dish and add small sprigs of mint for garnish.
Whatever kind of soiree you're throwing, this gorgeous little number should definitely be on the guest list. A probiotic cheese dish surrounded by soft roasted pears and adorned with lashings of puree and cultured cream. Grab me a knife and fork, I’m in there!
The cheese you use should be fresh, creamy, mild and salty to work with the other flavours in this dish. We recommend Puhoi as the go-to goat's cheese of choice for this recipe, but if you’re looking at other varieties make sure that the cheese you select is fresh and moist. Steer clear of any that look as though they have gone mouldy (this ain’t that kind of cheese!) or are leaking whey or have been air-bloated.
If you don’t particularly like goats cheese, fresh salty feta makes a very good stand-in here.
When choosing pears make sure they are firm and haven’t got any cuts or bruises. Once you’ve got them in your kitchen store the pears in a paper bag at room temperature. Pears ripen once they are off the tree so make sure to check them. Once the fruit starts to smell sweet and the flesh gives slightly when pressed then they are ready to be roasted. Be careful though, pears ripen quickly and squishy, overripe pears don’t roast very well.