Ingredients

• 1 large ciabatta bread
• olive oil
• 2 juicy ripe pears
• 1 large clove garlic
• 8 thick slices pancetta
• ½ cup lemon-scented olive oil
• 2 tablespoons verjuice or lemon juice
• 2 glace or dried pears, finely chopped
• 1 tablespoon finely chopped glace ginger, optional
• grated rind 1 lemon for garnishing
• 200 grams feta, sliced
• several handfuls rocket or mixed greens
• handful basil leaves

Method

1. Cut the ciabatta bread into 8 even slices about 1 cm thick. Brush both sides with olive oil and grill or pan-fry until golden without being overly browned.
2. Cut the pears into thin wedges. Peel and mash the garlic to a paste. Heat a dash of oil in a frying pan and cook the pancetta lightly on both sides and then set aside. Add garlic and pears to the pan and cook for about 2-3 minutes turning the pears occasionally so they cook without becoming too soft. Add a little extra oil or a knob of butter if required.
3. Remove pears from the pan, add the lemon-scented olive oil, verjuice or lemon juice, glace or dried pears and ginger if using, and stir until warm.
4. Arrange 2 slices of bread on each plate and top with the pancetta, pears, feta cheese, rocket and basil. Garnish with lemon rind and pour a little of the pan juices over each serving. Serve immediately.

Cooks Tips

- You can use bacon in place of pancetta.