Gorgonzola, pear, pancetta and honey pintxo by Foodland Recipe Kitchen

Preparation Time: 15 mins
Cooking Time: 10 mins
Serves: 12

Ingredients

• 12 thin slices sour dough baguette
• Olive oil spray
• 12 thin slices flat pancetta
• 2 small Corella pears
• 120g gorgonzola
• 1/2 cup honey
• Cracked black pepper

Equipment

• Baking tray
• Airtight container
• Non-stick pan
• Serving platter

Instructions

Elevate your entertaining game with these little toasts that boast a burst of flavour in just a few mouthfuls.

1. Preheat oven to 160°C.
2. Place baguette slices onto baking tray, lightly spray with olive oil and cook in oven for 8-10 minutes or till golden.
3. Cool and store in airtight container. Bread can be prepared ahead of time.
4. To assemble pintxo, cook the pancetta slices in a non-stick pan till golden and crisp, drain on absorbent paper.
5. Cut pears, leaving skin on, into wedges.
6. Spread a generous smear of gorgonzola on each toast, top with a slice of pair and a chard of crisp pancetta.
7. Place prepared pintxo onto a serving platter and just before serving, drizzle with honey and a sprinkle of cracked pepper.