Ingredients

The following ingredients have 2 Servings
  • 4 thin rashers smoked bacon
  • 140g brie
  • 1 firm ripe pear
  • 2 thick slices of bread , preferably from an uncut granary or malted wheat loaf
  • small handful pecan nuts (about 10)
  • a handful of rocket or watercress if you have it in the fridge, to serve

Instruction

  • Set the grill on high and put a sheet of foil under the grill rack to catch any cooking juices and save on washing up later. Lay the bacon on the rack and grill for 2 minutes. While it is grilling, slice the cheese (aim to get about 8 long slices) and core and slice the pear.
  • Put the slices of bread under the grill as well for just under a minute until the bread is evenly toasted on one side only. Keep an eye on it – a whole minute is just that little bit too long and the bread may start to char.
  • Flick the bread over and cover the untoasted sides first with a layer of pear slices, then the grilled bacon and then the rest of the pear slices. Don't worry if it looks a little rough and ready – it all adds to the effect. Drape the brie on top and scatter over the pecans, roughly breaking them with your fingers as you go.
  • Grill for another minute or so, until the cheese is melted and oozy. Remove and eat straight away with the rocket or watercress on the side.