Beetroot, Gorgonzola, pear and honey bruchetta
This is quick, tasty snack will go down a treat at your summer barbecue. Makes 10.
INGREDIENTS
5 mini-ciabatta
Olive oil
200g diced cooked beetroot
200g Gorgonzola cheese
3 pears, peeled and thinly sliced
Runny honey, to drizzle
1 packet rocket
METHOD
1 Cut each mini-ciabatta in half and drizzle with olive oil before placing on the barbecue to toast.
2 Place the diced beetroot in a bowl and drizzle over some olive oil.
3 Crumble the Gorgonzola cheese on to the toasted ciabatta halves bruchetta and layer with the beetroot and pear slices.
4 Add more cheese and lightly drizzle with the runny honey.
5 Garnish with rocket and serve.