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Grilled pear, gorgonzola and walnut bruschetta

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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