Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Rustic white bread loaf |
| 2 larges | Ripe pears; (but still firm) |
| \N \N | Extra virgin olive oil; for cooking |
| 1 \N | 150 gram pac Parma ham slices |
| 175 grams | Ripe Gorgonzola; (at room |
| \N \N | ; temperature) |
| 1 \N | 115 gram bag bitter salad leaves |
| \N \N | A little balsamic vinegar |
| \N \N | Salt and freshly ground black pepper |
1 Heat a griddle pan. Cut the bread into slices and arrange on the griddle pan. Cook for a minute until lightly charred and heated through.
2 Cut the pears into 5mm/ ¼" thick slices and cut out the cores. Brush each one with a little oil and place on the griddle pan. Cook for a minute or so on each side until lightly charred and heated through.
3 Turn over the toasted bread, drizzle over some olive oil, and arrange slices of Parma ham on top of each one. Top with a couple of pear slices and crumble some Gorgonzola on top. Season with a grinding of black pepper.
4 Place the salad leaves in a bowl. Season generously and dress with olive oil and balsamic vinegar. Arrange a small mound on each plate. Add two pieces of brushetta and serve at once.
Converted by MC_Buster.
Recipe by: Fresh Food
Converted by MM_Buster v2.0l.