Monday, September 19, 2011

Pear Bruschetta

Serves 2


3 Tomatoes, chopped w/ no seeds
1 tbsp olive oil
2 tbsp basil, fine chopped
Salt & Pepper
2 sml pears, very ripe or tin, sliced
1 1/2 cup raspberries
4 tbsp sugar
4 sml pickled onions, sliced
2 slices of Parma ham
2 tbsp grated parmesan cheese
1 ciabatta, halfed & lightly toasted

Combine olive oil, basil, salt & pepper to make a simple pestoMix gently with the chopped tomato and set aside

Make a coulis with the raspberries. In a pot, heat the raspberries and stir gently until it becomes a jam like consistency. Add sugar. Cook until you can draw a line across the back of a spoon that has been dipped in the coulis. Pour through a sieve to remove some seeds and lumps.

In a bowl mix the pear and pickled onion

To assemble

Spread each half of the ciabatta with the raspberry coulis
Add the pesto/tomato mix
Add a layer of the pear & pickled onion mix
Top with parma ham

Pop under a grill for 5 mins to crisps the parma ham. While warm sprinkle with parmesan cheese

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