So exams are over and I am back in business! I have been looking to make a starter that meets two of my very basic needs: charcuterie and cheese (who’s with me?). So, I combined them into one delicious starter or snack! My wonderful boyfriend helped me assemble these beauties for a lunch the other day and they worked a treat!
Makes about 10 starters
- 1 large wheel Camembert cheese (if you can only get small wheels, then you will need 2)
- 6 pears (any kind pear will do)
- 2 packs of pancetta
- toothpicks (wet them before using to avoid any pesky fires in the oven…hate those)
- 1 box Melba Toast (or any rectangular cracker)
- 1 tbsp honey
- 1 tbsp warm water
- 1 bag of wild rocket leaves (that’s arugula to all my US friends)
- Line a baking tray with tin foil and spray with cooking spray.
- Set oven to 180C.
- Wash and dry the pears before removing the stems.
- Cut the pears in half and slice away any pips and hard flesh from the middle. Halve each half pear. You want each sliver to be the thickness of a thumb – if your quarters are still too big – cut them again.
- Cut the cheese into slices about 3-4mm thick.
- To assemble: place a slice of cheese and a slice of pear together and wrap one or two slices of pancetta around them before securing with a toothpick. Place on the baking tray.
- Bake for 15-20 minutes until cheese has melted; pancetta has darkened in colour and the pears are softened slightly.
- Place some rocket leaves on the plates and then two slices of Melba toast.
- Place a porky pear on each toast slice and remove the toothpick.
- Place the honey in a small bowl and add the water. Mix them together so that the honey is runny. Dab some honey over each porky pear with a basting brush.
I hope you enjoy these mouthwatering bites!
PS: Thanks Dan for the lovely pics!