Bruschetta with pecorino, pear and honey

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I came across this little gem whilst in Sienna in Italy.  It totally crept up on me like a sleazy guy on a dancefloor.  But unlike the sleazy guy, I welcomed this into my life with open arms.

Whilst we were in Italy, they had just entered the season for the famed porcini mushroom.  As it is impossible to get fresh porcini mushrooms in Melbourne, I was jumping out of my skin to sample the fresh version.  We took a day trip from where we were staying in Tuscany to Sienna and scouted out a little osteria (essentially the Italian equivalent to a bistro) for lunch down a little cobble-lined street.  As I was scouring the menu, I spotted this bruschetta with pecorino, pear and honey.  I thought it would be a lovely starter to take us into the porcini main event.  Well, let’s just say that when I walked out of the restaurant, I was like porcini who? I had totally fallen in love with this bruschetta.  It was so simple yet so fresh and flavoursome, I really just couldn’t get enough.  To be honest, I was kinda bummed that I had to share it with the Dr.

However I needn’t fret, the best thing about such a simple dish is that it is super easy to recreate at home and I now don’t need to share this with no-one!

You may be asking, ‘but where is the honey in the photo?’  Well you see, the thing is that I was so desperate just to get this in my gob that I was rushing to get the photo and totally forgot to put the honey on before I started eating it.  So I did a quick drizzle, took 1 more photo and went back to enjoying my lunch. Whoops!  Buuuut, that’s just further evidence to how good this is.

Bruschetta with pecorino, pear and honey

Serves 2 (or 1 if you’re greedy like moi)

What you need:

  • loaf of Italian bread, cut 2 slices
  • young pecorino cheese or other similar sheep’s milk cheese
  • 1 pear
  • 2 tsp honey

What to do:

Lightly toast the pieces of bread in the toaster.  You just want them warmed up and slightly toasted on the outside, but not too much.

Slice the cheese and put a generous layer on each slice of the bread.

Slide them under the griller until the cheese has melted.

Cut very thin slices of the pear widthways starting from the base.  I used a mandolin which makes the job very easy.

When the bread is out of the griller, arrange the pear slices on top and then drizzle with honey and serve.

 

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  • Temba Van Jaarsveld

    Just a heads up, fresh Porcini is now available in Melbourne, check out dfmush.com, they have it at some markets too.

    • mercimama

      Thanks for the info Temna, I will certainly keep my eyes open for it!