Rosemary roasted pear bruschetta

Author: Nadia Lim

Photographer: Melanie Jenkins

Serves: 4

Time to make: 45 mins

Hands-on time: 5 mins

Ingredients

More weights & measures

1 sprig rosemary

1 tablespoon liquid honey

3 tablespoons balsamic vinegar

¾ cup red wine

3 small or 2 large pears, peeled, thinly sliced

¼ loaf ciabatta or sourdough bread

4 slices prosciutto, torn

40-50g blue cheese

4 handfuls baby rocketarugulaX

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Instructions

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1 Preheat oven to 200°C. Combine rosemary, honey, balsamic, wine and pears in a small roasting or casserole dish. Cook in oven for 40 minutes, stirring a couple of times to evenly coat pears.

2 Remove and set aside pears and discard rosemary. Transfer syrup to a small pot. Boil syrup for 3-5 minutes until reduced and syrupy.

3 Lower oven temperature to 160°C. Cut bread in very thin slices (about 0.5cm) and bake for 15 minutes until golden and crisp.

4 To serve place a handful of rocket on each plate. Arrange 3 slices toasted bread on top and top with pears, prosciutto and crumble over some blue cheese. Drizzle a little red wine syrup around the plate.

Serve this entrée before a main of Lamb steaks with beetroot and fig Israeli couscous – gourmet two-course entertaining for four people at a total cost of just $40!

Variations

Make it gluten free: Use gluten-free bread and check bacon is gluten free.

Nutrition Info (per serve)

Calories 207 cal

Kilojoules 870 kJ

Protein 7 g

Total fat 5 g

Saturated fat 3 g

Carbohydrates 30 g

Sugar 17 g

Dietary fibre 3 g

Sodium 300 mg

Calcium 100 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.