Brie with Caramelised Pears


12 x 2cm-thick slices crusty white bread

2 tbs olive oil

5 small ripe NELSON FRESH Beurre Bosc pears, halved, core removed

30g butter

1 tbs brown sugar

2 tbs white balsamic vinegar

200g brie, thinly sliced

Baby rocket leaves to serve


Preheat oven to 180°C. Place the bread slices, in a single layer, on a large baking tray. Brush with the oil. Bake in oven, turning once, for 10 minutes or until light golden.

Meanwhile, cut each pear half into 6 wedges. Melt the butter in a large frying pan over medium heat until foaming. Add the pear and sugar and cook, stirring occasionally, for 5 minutes or until pear is caramelised.  Add the vinegar to the pan and cook, stirring, for 2 minutes.

Top the toasts with the brie. Bake in the oven for 4 minutes or until the brie just melts. Divide among serving plates.  Top with the caramelised pear. Serve with rocket.