Caramelised port pears & Grana Padano PDO bruschetta

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Caramelised port pears & Grana Padano PDO bruschetta


. Difficulty: Easy . Serves: 4 people . Preparation time: 20 minutes


1 bunch fresh sage
1/4 cup extra virgin olive oil
3 small Beurre Bosc Pears
50 g butter
2 tablespoons honey
2 tablespoons Port
1 loaf of Italian Ciabatta
Extra olive oil to brush bread slices
Grana Padano PDO, thinly sliced 
Extra Grana Padano PDO, finely grated


Remove sage leaves from stalk. Heat oil in a small frypan over medium-high heat until hot.
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.
Peel, core and slice pears into wedges.
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.
Pre-heat oven to 180 degrees Celsius. 
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. 
Drizzle each slice with the syrup from the pear mixture, followed by slices of Grana Padano PDO, then the pear wedges. Drizzle with some more syrup and top with crispy sage leaves and finely grated Grana Padano PDO.