By Chef Heidi Whitney-Schile
A warm and comforting companion to the season, the brightness of the apple and pear compote, subtle smokiness of the speck, and richness of the goat cheese pair beautifully with our 2023 Lustral Chardonnay.
Ingredients
2 pieces of sourdough, toasted
4-6 Tbsp goat cheese
16-20 slices of speck
2 Tbsp shallot, minced
½ Tbsp butter
1 ¼ cups apple, diced
¼ cups apple cider vinegar
⅓ cup sugar
¼ tsp lemon zest
¾ tsp fresh sage, finely chopped
½ scoop agar agar powder
Preparation
Step 1: Heat butter in a sauté pan over medium heat. Add minced shallot and cook until aromatic and translucent.
Step 2: Stir in pear purée, diced apple, apple cider vinegar, sugar, lemon zest, and fresh sage. Bring to a gentle simmer.
Step 3: Add the agar agar powder and cook for 3 minutes, stirring to ensure it fully dissolves and does not clump. Transfer to a container and refrigerate until cool and set.
Step 4: In a separate sauté pan, melt butter over medium heat and toast the sourdough bread until golden brown on both sides.
Step 5: Spread a generous layer of goat cheese on each slice of toasted sourdough, and layer with speck on top (or substitute with prosciutto).
Step 6: Spoon several small dollops of the pear and apple compote over the speck, garnish with fresh sage, and a light drizzle of olive oil. Serve with a glass of 2023 Lustral Chardonnay and enjoy!
