Rosemary roasted pear bruschetta

Instructions

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!