5 slices of raisin bread
3 small ripe NELSON FRESH Beurre Bosc pears, cored and quartered
1 brie cheese
100g honey comb
Cut the raisin bread into diagonal halves. Slice the pear quarters into thin slices and the brie into long slices (cutting right across the round).
Toast the raisin bread until just golden and top each piece with a slice of brie and pear and place it back in the oven until the brie just starts to melt and pears are a little tender. Add a small square of honey comb and sprinkle with pine nuts to serve.
Try blue cheese instead of the brie for a stronger cheese experience