Toasted Brioche with Whipped Goat Cheese and Asian Pear Compote Recipe
Toast is having a moment right now and no matter the style -- avocado toast, smoked salmon toast, muhammara toast -- we're all about it. But if we had to choose, we'd probably go with this Toasted Brioche topped with whipped goat cheese and an Asian Pear Compote recipe.
1poundAsian pearspeeled and cut into 1/2-inch dice
8ounces (about 1)Fuji applecut into 1/2-inch dice
1/4cuppacked light brown sugar
1lemon(1 tablespoon lemon juice)
1(3 inch)cinnamon stick
4ouncesfresh goat cheese (aka chèvre)room temperature
3tablespoonsheavy cream or milk
1loafBrioche breadcut into 3/4-inch slices
In a small saucepan add all the ingredients and bring to a boil. Reduce to medium-low heat and simmer for 40 minutes. Remove from heat and transfer to a heatproof jar or bowl; set aside to cool for 15 minutes. Cover and refrigerate and serve after chilled for at least an hour.
When ready to serve using an electric mixer beat the goat cheese and heavy cream or milk together until light and fluffy. Toast brioche and spread whipped goat cheese on and top and spoon over pear compote and serve.