Prosciutto and pear open faced sandwich | Castello®

Ingredients

• 1 pear, cored and thinly sliced
• 2 tbsp unsalted butter (for caramelising]
• 2 tbsp golden brown sugar
• 1 tsp nutmeg
• 4 slices Castello® Velvet blue cheese
• 4 slices Rustic or Artisan multigrain bread
• 4 slices prosciutto, thinly sliced
• 1 tbsp butter (for spreading)
• 1 medium shallot, thinly sliced
• 3 cups rocket or watercress
• 2 tsp wine vinegar
• 1 tbsp olive oil
• pinches of salt and freshly ground black pepper