Ingredients Checklist
- 12 thin slices sour dough baguette
- Olive oil spray
- 12 thin slices flat pancetta
- 2 small Corella pears
- 120g gorgonzola
- 1/2 cup honey
- Cracked black pepper
Instructions
- Preheat oven to 160°C.
- Place baguette slices onto baking tray, lightly spray with olive oil and cook in oven for 8-10 minutes or till golden.
- Cool and store in airtight container. Bread can be prepared ahead of time.
- To assemble pintxo, cook the pancetta slices in a non-stick pan till golden and crisp, drain on absorbent paper.
- Cut pears, leaving skin on, into wedges.
- Spread a generous smear of gorgonzola on each toast, top with a slice of pair and a chard of crisp pancetta.
- Place prepared pintxo onto a serving platter and just before serving, drizzle with honey and a sprinkle of cracked pepper.