Life

Cheesy Brushetta with a Chunky Pear Relish

For the relish

Ingredients

3 Pears - peeled and chopped 375g/13oz chopped tomatoes 110g/4oz brown sugar 150ml/1/4 pint of raspberry vinegar 1 tsp chilli sauce 1 tsp salt 1 cinnamon stick - broken in half 1 small onion - finely chopped 1 inch root ginger - peeled and grated 4 thin slices of crusty bread or ciabatta

1

/

2

tsp mustard 110g / 4oz buffalo mozzarella - thinly sliced 1 egg beaten 1 dsp olive oil Pear Relish

Method

Place all the ingredients in a large saucepan and bring to the boil. Cover and simmer gently for 45 minutes.

This long slow cooking is important to concentrate the flavour of the relish and will ensure that the vinegar loses it sharp flavour.

By the end of the cooking time the relish will have thickened - remove the cinnamon stick and allow the relish to cool. When cooled, place the relish in a sterile jar and use when required. Serve hot or cold. The relish will keep for two weeks in an airtight container.

Cheesy Bruschetta

Spread the bread lightly with mustard. Top two of the slices with mozzarella and cover with the remaining two slices. Dip the sandwiches in the beaten egg and make sure they are well coated. Shake off any excess egg mixture.

Heat the oil in a frying pan and add the sandwiches.

Cook for two to three minutes, turning once, until they are crisp and golden on the outside. Remove from the pan and place on a little kitchen paper to remove any excess oil.

Place the sandwiches on a plate and cut in half to reveal the soft melting cheese. Serve at once with the pear relish and some mixed leaves.