Citizens of Soil extra virgin olive oil — autumn recipe

Autumn recipe: Honey-baked feta toast, with pear, chard & sage

A seasonal recipe spotlighting pear, chard and sage...

Daisy from, is an early supporter and is constantly making us drool with her recipes using our olive oil.

As such, we asked if she'd help us kick off our new series of monthly recipe cards to go in our subscription packs, all centred on what's fresh and in season RIGHT NOW in the UK. It's also super simple and vegetarian, making it a crowd pleaser for our whole community.

"Sizzled pears and honey baked feta give this snack the caramel vibes we associate with Autumn. The sweetness is balanced by salty cheese, fragrant sage and bitter, tangy greens. All snug on a bed of toasty sourdough and sparkling with extra virgin olive oil. This is a rainy duvet-day in food form. Whip it up in 20 minutes, and your house will smell sublime."—Daisy

Citizens of Soil extra virgin olive oil over feta toast

Here are the ingredients you'll need:

  • 1 pear, cut into 2mm slices
  • 1 block of feta cheese, whole
  • 4 large leaves of chard, shredded
  • 1 clove of garlic
  • 6 fresh sage leaves
  • 2 slices of sourdough toast
  • Honey
  • Apple cider vinegar
  • Extra virgin olive oil 💥
  • Salt

Here's the method:

  • First, preheat the oven to 200℃. Then, take the feta out of the fridge. Remove the packaging, pat it dry and leave to come to room temperature.
  • Add a lick of olive oil to a medium-hot frying pan. Lay the pear slices into the pan and fry for about 4-5 minutes, flipping occasionally. Once cooked through and caramelised on both sides, transfer to a paper towel lined plate and set aside.
  • Line a small oven dish with baking paper. Place the whole block of feta inside and paint generously with olive oil. Bake for 8-10 minutes, or until the edges start to lightly brown. 
  • While the feta bakes, go back to the frying pan and heat another glug of olive oil. Bash the garlic and throw it in whole. Add torn sage leaves and infuse the oil for 30 seconds. Now, introduce the chard ribbons to the pan with a splash of apple cider vinegar. Season with a pinch of salt. Sizzle for 1 minute, then, take it off the heat. Pop a lid over the pan and set aside, allowing the residual steam to cook the greens through. 
  • Take the feta out of the oven. Then, switch the oven over to grill mode to preheat. Spread a thick, even coat of honey over the hot feta. Place the feta under the grill and cook until golden and bubbly, about 4-5 minutes. 
  • Plate up! Equally divide and layer the chard, feta then pears on each piece of toast. Finish with a good drizzle more of extra virgin olive oil and tuck in.
—Recipe & 📸  by a woman of many talents,

Are you making this? Share with your fellow citizens. Tag us in your photos on Instagram at @CitizensofSoil.

You may also like...

Fragrant Corn Chowder

Time to welcome the cosy season with a steaming bowl of goodness! This recipe comes to us from the 2023 Green Michelin Star winning restaurant championing all things seasonal and sustainable—Apricity in Mayfair. With this steaming bowl of chowder, their team says "Adieu!" to summer salads and welcomes the arrival of luscious, harvest-time dishes like this one. It will pair beautifully with any punchy extra virgin olive oil like our Spanish one or Croatian ones. Here's the method: Serves 3-4 ...

Don't Drizzle. Pour!: A Q&A with Johnny Madge

In the depths of early lockdown when we really couldn't leave our homes, I was desperate to taste and learn more about olive oils. We had our oil from Crete, and some others I'd been able to find in the UK, but I needed something extra... Enter Johnny Madge, an international judge and one of the leading olive oil "tasters" in the world (more on that later)—and one of the most passionate ones I've met to date. After a guided virtual tasting with a selections of oils he sent us from his favour...

The Ultimate Andalucían Travel Guide

Discover a more "tranquilo" approach to travel with our guide to Spain's sunny south. We're talking what to eat, where to go, and why you’ll love it... “Those who don't have too much of a plan are often the ones that have the best time. When some travellers get frustrated with the late eating hours or shops closing for siesta, I tell them to be a trout, not a salmon.” — Alexis Kerner, international olive oil judge and sommelier based in Sevilla. Andalucía beckons the curious traveller. Co...