Ingredients

• 2 small firm pears
• 2 tbsp clear honey
• 150ml/¼ pint port
• 150ml/¼ pint red wine
• 225g/8oz gorgonzola (or a similar vegetarian blue cheese)
• at room temperature
• 24 slices of baguette
• 2 tbsp extra virgin olive oil

Directions

• Preheat the grill to hot.
• Halve and core the pears
• then cut each pear into 12 small wedges. Place in a heavy-based saucepan with the honey
• port and wine. Cook for 10-15 minutes or until the pears are tender to the point of a knife but not soft.
• Drain the liquid into a small pan and allow the pear wedges to drain thoroughly.
• Reduce the liquid by two thirds
• when it should be a syrupy consistency
• this will take 8-10 minutes. Place in a small glass and allow to cool.
• To make the bruschettas
• brush each slice of bread with the olive oil
• and then grill until the bruschettas are golden on both sides. This only takes a minute or two so keep a close eye!
• Just before your guests arrive
• generously spread each bruschetta with gorgonzola
• top with a poached pear slice. Finally
• using a teaspoon drizzle with the port syrup.