12 x 1cm-thick slices sourdough baguette
olive oil cooking spray
1 clove garlic, peeled, halved
1 handful baby rocket leaves
½ large pear, cored and thinly sliced
30 g thinly sliced prosciutto, cut into small pieces
20 g blue cheese, crumbled
ground black pepper, to season
- Preheat a grill. Spray both sides of baguette with cooking spray. Add to grill, in batches if necessary, and toast until golden. When toast is cool enough to handle, rub both sides with garlic.
- Top garlic toast with a handful of baby rocket leaves. Top with ½ large pear, cored and thinly sliced, 30g thinly sliced prosciutto, cut into small pieces, and 20g blue cheese, crumbled. Sprinkle with freshly ground black pepper. Serve.