Everyone loves a cheese toastie, so here’s a recipe for a tasty savoury treat to enjoy anytime
Total time10 mins
Serves 2
4 thin rashers smoked bacon140g brie1 firm ripe pear2 thick slices of bread, preferably from an uncut granary or malted wheat loafsmall handful pecan nuts (about 10)a handful of rocket or watercress if you have it in the fridge, to serve
STEP 1Set 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.STEP 2Put 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.STEP 3Flick 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.STEP 4Grill 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.
