Ingredients

Method

• 8 white bread slices
• 150 g pecorino cheese
• 2 ripe pears
• 50 g butter
• 150 g Camberzola cheese
• Salad leaves to garnish

Method

Ingredients

Using a 5cm pastry cutter, cut 16 rounds from bread slices. Slice pecorino lengthwise (about 3mm) thick and use cut out rounds, using the same pastry cutter. Slice pears lengthwise and cut out 16 rounds.
Butter the 16 rounds of bread, top with the pecorino, followed by the pear and finish the canapés with a piece of Camberzola. Decorate with offcuts of cheese and pear and fresh lettuce leaves. Cover with cling wrap.
Refrigerate and serve cold.