Feta bruschetta with caramelized nuts and pear

2 tbsp runny honey

50 g nuts

(e.g. walnut kernels) coarsely chopped

100 g feta

chopped

75 g Greek yogurt

Some salt

Some pepper

½ baguette

cut into 12 slices, each about 1 cm thick

2 sprigs of rosemary

needles pulled off

1 small pear

cut into thin wedges

Some lemon juice

Some olive oil

1 pinch of salt

Preheat the cooking space to 180 °C using the hot air mode. Mix the honey and nuts together in a bowl. Put the feta and jogurt in a food processor and blitz for about 2 minutes until creamy, season with salt and pepper to taste. Place the slices of baguette on a lined baking tray and brush with the feta cream. Scatter the honey and nut mixture over the top and sprinkle over the rosemary. Put the baking tray into the preheated cooking space and bake for about 15 minutes. Take out and allow to cool briefly.

(Pre-)heat cooking space to 180 °C with Hot air

Put the tray in

Hot air 180 °C for 15 Mins

Marinate the pear wedges briefly in some lemon juice, olive oil and salt before placing on top of the warm bruschetta.