Grilled Beurré Bosc pear on beetroot hummus toast
2 Slice the pear into 5mm thick slices, brush with olive oil and place on the pre-heated grill.
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Cooking tools:
- Chef's knife
- Cutting board
- Pastry brush
- Grill
- Grill pan
- Spatula
Ingredients
- 1 semi ripe Beurré Bosc pear. We used Buerré Bosc for this recipe.
- 100 g beetroot hummus, store bought
- 50 g sharp crumbly fetta cheese
- 1 ½ tsp pepita seeds
- Olive oil for cooking
- Micro herbs for serving
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