Recipe - Grilled Pappa Al Pomodoro With Crab Meat Crostini

30 g Butter; (1 oz)
4 Soft dessert pears
175 g Dolcelatte cheese; (6 oz)
Mixed salad leaves
Salt and black pepper
Vinaigrette

Pre heat the grill.

Melt the butter and season lightly. Halve the pears, remove the cores and
cut the flesh into fans, leaving the stems ends uncut. Press the fans
gently to flatten the fruit and brush with the seasoned butter. Cook under
the grill until browned.

Slice or dice the cheese and divide the pieces between the pears, piling
the cheeese carefully on top. Return to the heat and cook until the cheese
bubbles.

Meanwhile, dress the leaves and arrange some on each of four plates.
Carefully lift the pears from the grill pan and place 2 halves on each
plate of salad. Season with salt and pepper and serve at once.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.