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Ingredientes
- 1 x Rustic white bread loaf
- 2 lrg Ripe pears, (but still hard)
- Â Â Extra virgin extra virgin olive oil, for cooking
- 1 x 150 gram pac Parma ham slices
- 175 gm Ripe Gorgonzola, (at room temperature)
- 1 x 115 gram bag bitter salad leaves
- Â Â A little balsamic vinegar
- Â Â Salt and freshly grnd black pepper
Direcciones
- 1 Heat a griddle pan. Cut the bread into slices and arrange on the griddle pan. Cook for a minute till lightly charred and heated through.
- 2 Cut the pears into 5mm/ 1/4" 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 possibly so on each side till lightly charred and heated through.
- 3 Turn over the toasted bread, drizzle over some extra virgin 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 extra virgin olive oil and balsamic vinegar. Arrange a small mound on each plate. Add in two pcs of brushetta and serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 4 servings | |
| Calories 214 | |
| Calories from Fat 112 | 52% |
| Total Fat 12.7g | 16% |
| Saturated Fat 8.18g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 611mg | 25% |
| Potassium 235mg | 7% |
| Total Carbs 17.02g | 5% |
| Dietary Fiber 3.2g | 11% |
| Sugars 10.36g | 7% |
| Protein 9.76g | 16% |
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