How to make a bruschetta with pears and cheese in 5 minutes while you relax watching the new TV series or listening to your favorite music to share brunch with your soulmate on a mid-morning Sunday…
- Difficulty: Very easy
- Cost: Economic
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Energy 485.63 (Kcal)
- Carbohydrates 62.33 (g) of which sugars 15.14 (g)
- Proteins 15.70 (g)
- Fat 18.17 (g) of which saturated 0.00 (g)of which unsaturated 2.20 (g)
- Fibers 7.53 (g)
- Sodium 550.68 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to make the pear and cheese bruschetta
- 2 slices bread (100 g per slice)
- 1 Williams pear (about 200)
- 1.8 oz robiola
- 0.7 oz arugula
- 2 tbsps lemon juice
- 4 walnuts (shelled)
Tools
- 1 Cutting board
- 1 Knife (chef's)
- 1 Knife (serrated for bread)
- 1 Knife (small curved blade)
- 1 Baking tray
- 1 Corer
- 1 Nutcracker
- 1 Tray
- 1 Juicer
How to make pear and cheese bruschetta
Bruschetta are slices of bread garnished with various ingredients. This particular bruschetta reminds us of the farmer… pears and cheese always make a perfect combination! Any type of bread can be used but the most suitable are Pugliese, ciabatta, and Tuscan.
Remember to peel the pear just before using it to prevent it from darkening quickly.
Wash the pear under running water and dry it well with paper towels or a clean cloth.
Remove the stem with the fingers of one hand while turning the fruit with the other hand.
With a paring knife, or with the small curved blade knife, rotate around the fruit from top to bottom to remove the skin, or part of it, cutting in a spiral if you want a decorative peeling.
Remove the pear’s core with the help of the corer, inserting it at the stem and turning it to pull it out. You can also use a vegetable peeler to remove the core of the pear.
Lay the pear flat on the cutting board and slice it into rings not too thin; then, cut it transversely to obtain half-moons.
Remember to turn on the fan oven and preheat it to 392 °F before starting with the preparation of the ingredients.
Meanwhile, cut the slices of bread on the cutting board with the serrated knife. Typically a bruschetta uses a slice 0.8 inches thick; you can create 2 large slices or cut them in half to make 4.
On the cutting board, slightly crush the garlic clove to peel it more easily; with the small curved blade knife, cut it in half and remove the green inner part or sprout.
Rub the clove on the sides of the bread slices. Otherwise, you can cut the clove into thin slivers and sprinkle it on the side of the slices to be garnished. Do you know how many things you can do with a simple clove of garlic?
Then, place the bread slices on the baking tray and put it in the preheated oven. Toast the bread slices at 392 °F for about 5 minutes until the desired toastiness.
At this point, remove the bread from the oven and place it on the cutting board. With the help of the knife, spread the robiola on each slice of bread distributing it evenly.
Cover the bread slices with arugula leaves. Then, place the pear half-moons, one in front of the other, to recreate the complete slice but positioning one slightly higher forming a very decorative wavy path.
Next, cut the lemon in half with the knife and extract the juice with the help of the juicer; drizzle the lemon juice over the bruschetta with pears and cheese. The lemon juice will be an excellent seasoning and also prevents the pear flesh from darkening immediately after peeling.
At this stage, you can decide whether to salt and pepper to taste or let the combination of ingredients satisfy your palate.
With the help of the nutcracker, shell the 4 walnuts and distribute the walnut kernels on the bruschetta.
A whole walnut weighs approximately 0.4 oz, use 0.9 oz of shelled walnuts for the recipe.
If you like, try adding a drizzle of balsamic vinegar to season these bruschetta with pears and cheese in a unique way!
Transfer the bruschetta with pears and cheese onto the serving tray or a nice wooden cutting board to convey a certain rustic charm full of romance!
Storage
The bruschetta with pears and cheese should be consumed immediately as the ingredients can undergo changes if left too long: the bread can become too hard once it cools, the pear turns brown quickly, and the arugula wilts fast at room temperature; it is advisable to prepare them at the time of consumption.
