Pear and parma ham bruschetta

Yield: 4 servings

Measure Ingredient
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
; temperature)
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.

Similar recipes