Bruschetta with Caramelised Pears & Grana Padano Riserva
Bruschetta with Caramelised Pears and Grana Padano Riserva: the perfect appetizer recipe for a summer Italian aperitivo with friends!
- 1 loaf ciabatta bread (about 300 g)
- 2 tbsp extra-virgin olive oil
- 2 pears (Santa Maria or Williams variety)
- 60 ml honey
- 60 gr butter
- 60 gr Grana Padano Riserva
- 3 sage leaves finely chopped
Peel and core the pears and slice them into wedges.
Heat a skillet over medium-low heat, add in the butter and honey and allow the butter to melt. Fold in the pears and cook, turning them often, until they're tender and caramelised.
Cut the bread into thick slices and brush them with extra-virgin olive oil on both sides.
Heat a large skillet on medium-low heat, add in the bread slices, and toast them for about 2 minutes on both sides until crunchy and golden on top. Remove the bruschettas from the skillet and set aside.
Remove the pears from the skillet and add a couple of wedges on each bruschetta bread. Top each bruschetta with shaves of Grana Padano Riserva, sprinkle some sage leaves on top and serve.
Calories: 496kcal | Carbohydrates: 62g | Protein: 12g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 42mg | Sodium: 717mg | Potassium: 117mg | Fiber: 4g | Sugar: 21g | Vitamin A: 514IU | Vitamin C: 4mg | Calcium: 189mg | Iron: 1mg