1long baguette, halved lengthwaysFor drizzling:olive oil1garlic clove, halvedTo serve:goat's curdPear and frisée salad2 tbspolive oil2 tbsppepitas1 tbspapple cider vinegarJuiceof ½ lemon, or to taste1 cup(loosely packed) frisée1firm William pear, halved and thinly sliced on a mandolin1Granny Smith apple, halved and thinly sliced on a mandolin
Preheat grill to high. Place baguette cut-side up on a baking tray, drizzle with oil and grill until golden and toasted (2-3 minutes). Rub with cut side of garlic, season to taste, halve crossways and spread with goat’s curd.
For salad, heat olive oil in a small saucepan over medium-high heat, add pepitas and stir occasionally until golden and toasted (1-2 minutes), then tip oil and pepitas into a bowl. Add vinegar and lemon juice, season to taste, then add frisée, pear and apple, toss to combine and serve with goat’s curd toasts.