Duck Creek Bruschetta with Macadamia Honey, Char-Grilled Pear and Goats Cheese

Duck Creek Bruschetta with Macadamia Honey, Char-Grilled Pear and Goats Cheese

By 18 March, 2014

This lovely autumn recipe combining char-grilled pears, roasted salted macadamias, goats cheese, honey and thyme was given to me by the owners of Duck Creeek Macadamias.  Located near the tiny village of Newrybar in the rolling green hills of the Byron Bay hinterland in northern NSW, the farm produces a wide range of enticing value-added macadamia products including a new range of of snack nuts (It's the Duck's Nuts) with exciting flavours such as wasabi, hickory and abalone - and sweet versions such as milk chocolate, dark chocolate and honey roasted. They also manufacture their own macadamia oil, honey and nut paste.

Ingredients

Instructions

Serves 4

Heat a griddle or char-grill pan until smoking, then brush the bread with oil and grill until nicely charred. Spread 1 teaspoon of the macadamia nut paste onto each piece.
Slice the pears in quarters, remove the seeds,  and toss in a bowl with 2 teaspoons of oil and the thyme leaves.
Cook the pears on the griddle until soft but still firm.
Spread the goats curd onto the grilled bread
Divide the pear slices on top of the sourdough and drizzle with the honey
Toss the mint, basil and crushed macadamia nuts in a bowl and place a small pile on top of each toast.
Drizzle with the remaining oil and vincotto.
Tip: if you can't find the nut paste, ask at your local health food store for macadamia nut paste.  Macadamia oil is available at most supermarkets, and you can substitute your favourite honey for the macadamia honey.

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One Response to Duck Creek Bruschetta with Macadamia Honey, Char-Grilled Pear and Goats Cheese

  1. rea francis

    luscious! Let me know when you have another recipe in mind so that Duck Creek Macadamias can supply raw ingredients!

    If you can find a way to use snack packs…

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