Grilled pear, gorgonzola and walnut bruschetta
7
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Ingredients
Pear(s)
2 medium, Corella variety, thinly sliced
Oil spray
2 x 3 second spray(s)
White sourdough bread
120 g, (4x 30g slices)
Garlic
1 clove(s), halved
Rocket
25 g
Blue vein cheese
60 g, Gorgonzola variety, crumbled
Walnuts
2 tbs, toasted, chopped
Balsamic glaze
10 ml, (2 tsp)
Instructions
1
Preheat a chargrill or barbecue over medium heat. Cook pear slices for 1–2 minutes each side or until charred and just softened. Transfer to a plate.
2
Lightly spray bread with oil and cook for 1–2 minutes each side or until lightly charred. Rub cut sides of garlic over toasted bread.
3
Top toast with rocket, pear, cheese and walnuts. Drizzle with balsamic glaze to serve.
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