Grilled goat's cheese with pear chutney

Ingredients for 3 servings:

• 2 large pears (approx. 500 g)
• ½ bunch thyme
• ½ bunch rosemary
• 80 g honey (lavender honey)
• 5 tbsp Balsamic vinegar bianco
• salt and pepper
• 300 g goat’s cheese (2 rolls)
• e.g. olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

For the pear chutney, peel the pears, quarter them, remove the cores, and cut into small cubes. Wash and dry about 15 sprigs of thyme, then pick off the leaves. Heat the lavender honey, balsamic bianco vinegar, two sprigs of rosemary, and the thyme leaves in a pan. Add the diced pears and simmer for about 15 minutes. Season with salt and pepper. Remove from the heat and remove the rosemary sprigs. Slice the goat’s cheese. Cut carefully with a sharp knife to prevent the cheese from falling apart. One roll yields about 10-12 slices. Grease a baking dish with a little olive oil. Place the cream cheese slices in the dish and brush with a little olive oil. Season with salt and pepper, and top with the remaining rosemary and thyme sprigs. Place the cream cheese in a preheated oven (grill setting) at 200°C for about 10 minutes. Remove the rosemary and thyme sprigs and serve the cheese with the pear chutney. Serve with baguette. This serves about three to four people. As an appetizer, I think it’s enough for at least eight people.