Grilled pear, gorgonzola and walnut bruschetta
2 medium, Corella variety, thinly sliced
2 x 3 second spray(s)
White sourdough bread
120 g, (4x 30g slices)
1 clove(s), halved
Blue vein cheese
60 g, Gorgonzola variety, crumbled
2 tbs, toasted, chopped
10 ml, (2 tsp)
- 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.
- 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.
- Top toast with rocket, pear, cheese and walnuts. Drizzle with balsamic glaze to serve.