Pesto, semi dried tomato, pear & bocconcini toasties
Ingredients Method Spread butter onto crusty side of bread. Place buttered side down on a chopping board. Place spinach leaves onto bread roll bases.
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Cooking tools:
- Panini press
- Skillet
- Cutting board
- Chef's knife
- Stove
Ingredients
- 2 pears, quartered, cored, cut into thin wedges
- 4 ciabatta bread rolls or Italian flat bread, split in half
- 2 tbsp spreadable butter
- 40 g baby spinach leaves
- ⅔ cup semi dried tomatoes
- 180 g tub bocconcini, drained, sliced
- ½ cup basil pesto
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