For the pesto: Peel the garlic and cut it into slices. Wash the parsleay and chop it roughly. Put the parsley, garlics, pine nuts, oil, salt and pepper into a bowl and puree everything.
For the ciabatta: Cut the ciabatta into slices of about 1,5 cm. Preheat the oven with grill level. Spread the slices of bread with the Teriyaki marinade & sauce and bake them for a few minutes in the preheated oven on the highest rack, until they are gold brown. Afterwards let it cool down for some minutes. Mix the pesto with the goat cheese and the Teriyaki marinade and spread it on the roastet ciabatta. Cut the pears in a half and cut it in thin slices. Chop the nuts roughly. Add the pears and the nuts on the ciabatta, sprinkle it with some Teriyaki marinade and serve them warm.