Beetrott, pear, honey and gorgonzola bruschetta
THESE delicious bruschetta are a tasty, quick snack that go down a treat at any social occasion.
INGREDIENTS
Makes 10
5 mini-ciabatta
Olive oil
200g diced, cooked beetroot
200g gorgonzola
3 pears, peeled and thinly sliced
Runny honey to drizzle
1 packet rocket (if available)
METHOD
Cut each mini-ciabatta in half, drizzle with olive oil
and place on a griddle pan to toast.
Put the diced beetroot in a bowl and add a little olive oil.
Crumble the gorgonzola on to the toasted ciabatta halves (bruschetta) and layer with beetroot and pear.
Add more cheese and lightly drizzle with honey.
Garnish with rocket leaves and serve.