12 x 2cm-thick slices crusty white bread
2 tbs olive oil
5 small ripe NELSON FRESH Beurre Bosc pears, halved, core removed
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.