INGREDIENTS:
- 30cm thin baguette, cut into 1cm slices
- 1 1/2 tablespoons olive oil
- 2 teaspoons crushed garlic
- 1 tablespoon butter
- 2 teaspoons brown sugar
- 2 pears, cut into thick wedges
- 100g baby rocket leaves
- 200g Camembert, cut into thin wedges
- 1/3 cup JL KRAFT Provincial French Vinaigrette
DIRECTIONS:
- PLACE the bread onto a lined baking tray and brush with half the combined oil and garlic. Cook under a grill for 2-3 minutes until golden. Turn and brush with remaining oil mixture and grill until golden.
- HEAT butter and sugar in a small non-stick frying pan over medium heat. Add pears and sauté for 2-3 minutes until light golden.
- ARRANGE rocket, camembert, toasts and pears onto a serving platter. Drizzle with dressing and serve immediately.