Kervella Goat’s Curd on Brioche with Grilled Honey Pear and Truffle Honey

• 140 g (5 oz) goat’s curd (see note)
• 2 honey pears, poache

Drain any excess liquid from the goat’s cheese. Cut the poached pears into quarters and brush lightly with olive oil. Grill the pears on a hot barbecue (grill) plate or in a chargrill pan, turning them to make a criss-cross pattern on each side.

Toast the brioche squares and put them on serving plates. Use a dessertspoon to place a quenelle of goat’s curd on one side of