Yield: 4 servings
|1||Rustic white bread loaf|
|2 larges||Ripe pears; (but still firm)|
|Extra virgin olive oil; for cooking|
|1||150 gram pac Parma ham slices|
|175 grams||Ripe Gorgonzola; (at room|
|1||115 gram bag bitter salad leaves|
|A little balsamic vinegar|
|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.