This traditional Irish cottage tucked away in Cashel, Co. Galway is on the market for €250,000
This traditional Irish cottage tucked away in Cashel, Co. Galway is on the market for...

Sarah Gill

First date deal-breakers: The seven absolute worst things to do on a first date
First date deal-breakers: The seven absolute worst things to do on a first date

Geraldine Carton

Your reaction to the childcare crisis: ‘To avoid childcare costs, I work at night. I can’t afford to work full time’
Your reaction to the childcare crisis: ‘To avoid childcare costs, I work at night. I...

Dominique McMullan

How to pack just hand luggage for a two week holiday
How to pack just hand luggage for a two week holiday

Louise Slyth

Irish women in film: Annie Atkins, graphic designer for film
Irish women in film: Annie Atkins, graphic designer for film

Meg Walker

Lunchtime Fashion Fix: Inject some fun into your wardrobe with a splash of green
Lunchtime Fashion Fix: Inject some fun into your wardrobe with a splash of green

Sarah Finnan

Saturn, a meteor shower, and the last supermoon of 2022 will share the celestial stage this weekend
Saturn, a meteor shower, and the last supermoon of 2022 will share the celestial stage...

Sarah Gill

Supper Club: Mussels and bucatini pasta
Supper Club: Mussels and bucatini pasta

Meg Walker

This traditional thatched cottage in in Co Mayo is on sale for €179,000
This traditional thatched cottage in in Co Mayo is on sale for €179,000

Megan Burns

11 summer-proof foundations to see you through a heat wave
11 summer-proof foundations to see you through a heat wave

Holly O'Neill

Image / Editorial

Midweek Comfort: Brie, Cranberry & Pear Toastie


By Meg Walker
04th Oct 2017
Midweek Comfort: Brie, Cranberry & Pear Toastie

The Brie-l Deal

(brie, charred pear, cranberry & salad leaves)

With rich, creamy brie, sweet pear caramelised on the griddle and the tang of cranberry, this is a rather grown-up toastie. An excellent time to break out the granary bread. I recommend you use a cast-iron griddle pan for this one, to get seriously sexy bar marks.

Serves 2

Ingredients
2 pears, as firm as you can get, cored and sliced into wedges
2 tbsp softened butter
4 slices of granary sourdough, 2cm thick
2 tbsp cranberry compote
100g brie, sliced
handful of salad leaves

Method
Place a cast iron griddle pan over a medium-high heat. Let it get nice and hot.

Place the pear slices gently on the griddle and don’t move them until you see them blackening and caramelising.

Meanwhile, spread the butter over the sourdough slices. Then turn over and spread the cranberry over two of the slices, on the unbuttered side. Top with the brie and charred pear slices, and cover each with salad leaves. Top with the other two slices of bread (butter side up) and lift into the griddle. Cook for 3-4 minutes, pressing down to get bar marks.

Once the bread is golden and the cheese is starting to melt, carefully flip to cook on the other side for 3-4 minutes.

Eat immediately.

Extracted from Melt It by Becks Wilkinson (Kyle Books, approx €10.50). Photograph by Tom Regester.

?