- 2 small firm pears
- 2 tbsp clear honey
- 150ml/¼ pint port
- 150ml/¼ pint red wine
- 225g/8oz gorgonzola (or a similar vegetarian blue cheese), at room temperature
- 24 slices of baguette
- 2 tbsp extra virgin olive oil
- Preheat the grill to hot.
- Halve and core the pears, then cut each pear into 12 small wedges. Place in a heavy-based saucepan with the honey, port and wine. Cook for 10-15 minutes or until the pears are tender to the point of a knife but not soft.
- Drain the liquid into a small pan and allow the pear wedges to drain thoroughly.
- Reduce the liquid by two thirds, when it should be a syrupy consistency, this will take 8-10 minutes. Place in a small glass and allow to cool.
- To make the bruschettas, brush each slice of bread with the olive oil, and then grill until the bruschettas are golden on both sides. This only takes a minute or two so keep a close eye!
- Just before your guests arrive, generously spread each bruschetta with gorgonzola, top with a poached pear slice. Finally, using a teaspoon drizzle with the port syrup.