Roast Pear, Prosciutto & Rocket
1 spring rosemary
1 tablespoon Mānuka Blend Honey
3 tablespoons balsamic vinegar
¾ cup red wine
3 small or 2 large pears, peeled and thinly sliced
12 thin slices of ciabatta or sourdough bread
8 slices prosciutto, torn
60g blue cheese, crumbled
4 handfuls baby rocket
Lemon juice and extra virgin olive oil to dress
Prep time: 10 min cook time: 50 min
Preheat oven to 200°c.
Combine rosemary, honey, balsamic, wine and pears in a small roasting or casserole dish.
Cook in oven for 40 minutes, stirring a couple of times to evenly coat pears.
Remove and set pears aside and discard rosemary sprig.
Transfer syrup to a small pot.
Boil syrup for 3-5 minutes until reduced and syrupy.
Lower oven temperature to 180°c.
Brush bread slices with a little olive oil, lay on a baking tray and bake for 10 minutes until golden and crisp.
Toss rocket with a squeeze of lemon juice and drizzle of extra virgin olive oil.
To serve, place a handful of rocket on each plate.
Arrange 3 slices of toasted bread on top or break into chunks, and top with pears, prosciutto and some blue cheese.
Drizzle a little red wine syrup around the plate.
Inspired by healthyfood.com