Summary

Ingredients

• 2 large pear (s) (approx. 500 g)
• 0.5 ½ bunch thyme
• 0.5 ½ bunch rosemary
• 80 g honey (lavender honey)
• 5 tablespoon balsamic vinegar
• salt and pepper
• 300 g oat cream cheese (2 rolls)
• olive oil

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Instructions

1. For the pear chutney, peel and quarter the pears, remove the core and cut into small cubes. Wash and dry about 15 stalks of thyme and pluck the leaves.
2. Heat the lavender honey, balsamic vinegar, two sprigs of rosemary and the thyme leaves in a pan. Add the pear cubes and simmer for about 15 minutes. Season to taste with salt and pepper. Remove from heat and take out the rosemary sprigs again.
3. Cut the goat cream cheese into slices. Please cut carefully with a sharp knife so that the cream cheese does not disintegrate. One roll makes approx. 10 - 12 slices.
4. Brush a baking dish with a little olive oil. Put in the cream cheese slices and brush with a little olive oil. Salt, pepper and top with the remaining sprigs of rosemary and thyme.
5. Place the cream cheese in the preheated oven (grill setting) for approx. 10 minutes at 200 ° C. Remove the sprigs of rosemary and thyme and serve the cheese with the pear chutney. Baguette goes well with it.
6. The amount is enough for about three to four people. As a starter, I think it is enough for at least eight people.