4 small goats’ cheeses (semi-dry)
4 soup spoons of olive oil
2 café spoons of pepper mixed with berries
2 soup spoons of chopped coriander
Peel and take out the pips from the pears.
Cut into slices.
Take the rind of the cheeses by scrapping.
Cut the cheeses into thin slices
Take a roll of aluminum paper and cut out four rectangular squares.
Place the pears and cheese, evenly distributed, into each square.
Pour a little olive oil over cheeses and pears.
Sprinkle on pepper, berries and coriander.
Close the four squares so that they are hermetically sealed.
We suggest twisting up the ends as on a toffee paper.
Cook in an oven for 10 minutes at thermostat 6 (180º).
Serve in the aluminum foil accompanied by a lamb lettuce salad with an olive oil dressing.
Comments: easy to prepare, tasty,
the mixture of the goat’s cheese with the pears is an excellent example of sweet and sour gustative sensations.