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Char-grilled Pear, Prosciutto and Blue with Honeyed Hazelnuts


  • 2 tablespoons hazelnuts

  • 2 tablespoons dark honey or truffle honey

  • 1 tablespoon water

  • 6 slices breadstick or ciabatta

  • 1 tablespoon olive oil

  • 2 large firm ripe pears, halved and cored

  • 2 tablespoons icing sugar

  • 6 slices prosciutto, cut in half lengthwise

  • 120g King Island Roaring Forties Blue cheese, crumbled


  • 1.

    Cook hazelnuts in a non-stick saucepan over medium heat, tossing frequently, until toasted. Cut in half with a sharp knife and rub off any loose skin.

  • 2.

    Combine honey and water in the saucepan and warm gently before stirring in hazelnuts to coat.

  • 3.

    Brush each slice of bread on both sides with oil and grill both sides on a hot char-grill pan.

  • 4.

    Place on serving plates. Cut each pear lengthwise into six wedges and dust cut surfaces with icing sugar.

  • 5.

    Cook both sides on the hot char-grill pan until caramelised. Wrap each pear in a piece of prosciutto and arrange 2 pieces on top of each toast slice.

  • 6.

    Sprinkle with crumbled blue cheese and drizzle with warm honeyed hazelnuts. Serve immediately.


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