Roast pear, prosciutto & rocket

· 1 sprig rosemary

· 1 tablespoon honey

· 3 tablespoons balsamic vinegar

· ¾ cup red wine

· 3 small or 2 large pears, peeled and thinly sliced

· 12 thin slices of ciabatta or sourdough bread

· 8 slices prosciutto, torn

· 60g blue cheese, crumbled

· 4 handfuls baby rocket

· Lemon juice and extra virgin olive oil to dress

Prep time: 10 min cook time: 50 min

preheat oven to 200°c. Combine rosemary, honey, balsamic, wine and pears in a small roasting or casserole dish. Cook in oven for 40 minutes, stirring a couple of times to evenly coat pears.

Remove and set pears aside and discard rosemary sprig. Transfer syrup to a small pot. Boil syrup for 3-5 minutes until reduced and syrupy.

Lower oven temperature to 180°c. Brush bread slices with a little olive oil, lay on a baking tray and bake for 10 minutes until golden and crisp.

Toss rocket with a squeeze of lemon juice and drizzle of extra virgin olive oil. To serve, place a handful of rocket on each plate. Arrange 3 slices of toasted bread on top or break into chunks, and top with pears, prosciutto and some blue cheese. Drizzle a little red wine syrup around the plate.