breakfast and lunch with goat's cheese

Sourdough bread, pear and Bettine ripened goat’s cheese

number of people

1 persons Serves 1

preparation time

10 minuten PT10 M


  • 2 slices of sourdough bread
  • 4 slices of Bettine ripened goat’s cheese 200 gram
  • 1 pear
  • pine nuts
  • fresh thyme
  • sugar

kitchen equipment


Cook the bread for a couple minutes on each side, or until it's golden brown. Fry the pine nuts together with a tablespoon of sugar in the pan without butter or oil until they turn golden brown.

Cut the pear into wedges, remove the core and cut into equal thin slices.

Heat the frying pan again with a small knob of butter, fry the pears over medium heat until they turn golden brown.

Divide the pear slices over the 2 toasted sandwiches. Place the slices of Bettine ripened goat’s cheese on top. Sprinkle with honey and garnish with the pine nuts and thyme. Serve immediately.

Enjoy your meal!

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