- 2 Rustic Slices
- 1 pear
- 15 g of salted butter
- 50 g of gorgonzola
- 2 tablespoons of red pepper jelly
- Approximately ten hazelnut kernels
- Young rocket leaves
- Lemon thyme
Preheat the oven to 180°C (Gas Mark 6).
Wash and dry the young rocket leaves.
Wash and cut the pears into quarters, leaving the skin on. Brown for approximately ten minutes with some butter in a frying pan.
Toast the La Boulangère Rustic Slices and spread one slice with the jelly.
Add the chunks of pear, a few young rocket leaves and the crushed hazelnuts and finally the gorgonzola.
Top with the remaining slice and heat in the oven for 10 minutes.
Cut in half just before serving.