- 4 thin rashers smoked bacon
- 140g brie
- 1 firm ripe pear
Like apples, to which they are related, pears come in thousands of varieties, of which only a…
- 2 thick slices of bread, preferably from an uncut granary or malted wheat loaf
- small handful pecan nuts (about 10)
Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…
- a handful of rocket or watercress if you have it in the fridge, to serve
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
Set 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.
Put 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.
Flick 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.
Grill 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.