Fresh, simple and packed with flavour. This Caramelised Port Pears & Grana Padano DOP Bruschetta is perfect for entertaining. 

Ingredients

• 1 bunch fresh sage
• 1/4 cup Berio Extra Virgin Olive Oil
• Maldon Sea Salt
• 3 small Beurre Bosc Pears
• 50g Lurpak Butter
• 2 tablespoons honey
• 2 tablespoons Port
• 1 loaf of Italian Ciabatta
• Extra olive oil to brush bread slices
• Grana Padano DOP, thinly sliced 
• Extra Grana Padano DOP, finely grated

 Method

1.  Remove sage leaves from stalk. Heat oil in a small frypan over medium-high heat until hot.
2. Fry 6–8 sage leaves at a time until crisp, approximately 3 seconds. Transfer to paper towel, sprinkle with salt and set aside to cool.
3. Peel, core and slice pears into wedges.
4. In a frying pan, melt butter on low heat. Add honey and Port. Add the pears and coat them in the syrup. Continue to cook on low heat, turning occasionally, until the pears are tender & caramelised.
5. Pre-heat oven to 180 degrees Celsius.
6. Cut bread into slices (approximately 1- 1.5cm in thickness) and lightly brush both sides of each slice with olive oil. Place the slices in a single layer on a baking tray and bake until they’re crisp and nicely golden on top. Arrange on a serving platter.
7. Drizzle each slice with the syrup from the pear mixture, followed by slices of Grana Padano DOP, then the pear wedges. Drizzle with some more syrup and top with crispy sage leaves and finely grated Grana Padano DOP.