Smørrebrød with Esrom, Pear and Toasted Walnuts

Name: Smørrebrød with Esrom, Pear and Toasted Walnuts
Prep time: 10 min
Total time: 10 min

May 30, 2010

Prep 10 min Total 10 min

Esrom with pear and toasted walnuts © kvalifood.com

Esrom is a semi-soft Danish cheese with a mild, slightly tangy flavour. It pairs well with fresh pear and toasted walnuts — the pear brings sweetness and juice, the walnuts bring crunch and a gentle bitterness. A simple cheese open sandwich that does not ask much.

Esrom with pear and toasted walnuts assembly © kvalifood.com

Ingredients

Yields 4 servings

Toasted walnuts

60 g walnuts
flaky salt, a little

Assembly

4 slices rye bread
butter, for the rye bread
200 g Esrom, thinly sliced
2 ripe pears, thinly sliced
lemon juice, a little, for the pears
1 tsp liquid honey
fresh thyme

Directions

Toasted walnuts

Toast the walnuts in a dry pan over medium heat for 3–4 minutes, stirring regularly, until fragrant and lightly golden. Scatter with flaky salt and leave to cool on a sheet of baking paper.

Assembly

Slice the pears thinly and toss in lemon juice so they do not discolour. Butter the rye bread. Lay the Esrom slices on top, distribute the pear slices over and scatter with the toasted walnuts. Drizzle a little honey over and finish with fresh thyme.