This is such a yummy combination of flavours, you have juicy sweet and sticky pear, with a touch of saltiness, crisp toast, cool fresh cream cheese, crunchy nuts and savoury fragrant thyme. A match, made in heaven. This would make a delightful little starter or light lunch. If you make your own vegan ricotta, that would work perfectly here.
2 pears, halved and cored
3 tbsp. maple syrup
1 tbsp. light oil like ground nut
½ tsp sea salt
A few sprigs of thyme
½ cup blanched hazelnuts
2 slices of sourdough
150g tub almond cream cheese
Preheat the oven to 160°C
Line a baking tray with parchment.
Place the 4 pear halves, cut side up on the tray, and drizzle with the oil, maple syrup and a little pinch of the sea salt.
Place in the oven for about 30 minutes, half way through baste with the juices and maple from the tray.
About 5 minutes before they are ready, pop the hazelnuts on to the tray so they can toast.
Toast the bread and spread with the cheese, top with two pear halves a few thyme leaves, some hazelnuts which you can roughly chop, and a little of the juices from the tray. Finally sprinkle with sea salt.
If serving as a starter I would dived into 4 portions.