These pear and bresaola rye crispbreads are great for a snack or light lunch and feel so light and healthy when you eat them! You will become addicted to these fresh tastes which are perfect as the weather gets warmer. I’ve added bresaola to mine as the air-dried salted beef is one of my favourites Italian cured meats. It’s lean, slightly sweet and originally comes from the Lombardy region in Northern Italy. Its appearance brings to a close my focus on Italian ingredients and recipes in April.
Simple and quick to assemble, I felt healthier just eating them!
Rye crispbreads to control blood sugar levels
Rye looks like wheat but is a longer and more slender plant. It is available in many forms – in its whole-grain or cracked-grain form, in flour or flakes. As it can be harder to separate the germ and bran from the endosperm of rye flour often contains more nutrients than its wheat counterpart. Rye flour tends to produce more compact and dense bread as its gluten is less elastic than that in wheat.
Rye crispbreads are a great alternative to bread and are equally packed with fibre and other vitamins.
Due to its high fibre content, rye can prevent spikes in diabetics’ blood sugar levels and also reduce the symptoms associated with irritable bowel syndrome. Studies have also shown a reduction in colon cancer as rye provides both soluble and insoluble dietary fibre. It’s a great all-around grain!
Rocket and pear – anti-cancer and lower cholesterol
A classic companion of bresaola in Italian recipes rocket has a wonderful peppery taste which adds a distinctive edge to any salad. Rocket is an excellent source of Vitamin A, Vitamin C, folic acid, calcium, magnesium and manganese. It also contains a group of anti-cancer compounds called glucosinolates. These compounds promote anti-oxidant activity as well as stimulate natural detoxifying enzymes in the body.
Pears are full of water-soluble pectin – in fact, they contain more pectin than apples. This helps to lower cholesterol levels and in supporting the intestines. Often pears produce less of a hypoallergenic reaction than other fruits so are a good one to have in your store cupboard.
Pear and bresaola rye crispbreads
Bringing these great foods together gives this snack a healthy crunchy texture. It’s quick to prepare and served with some chicory delivers on the 5 a day!
Pear and Bresaola Rye Crispbreads
Quick, easy snack or light lunch. Packed with fibre, anti-cancer properties these tasty pear and bresaola rye crispbreads will become a firm favourite.
- 1 Handful Rocket
- 1 Pear
- 1 tbsp Olive oil
- 1 tbsp Balsamic vinegar
- 1 Handful Pine nuts
- 6 Slices Bresaola
- Parmesan savings
- 3-6 Rye crispbreads
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Add the olive oil and balsamic vinegar to the rocket. Season with salt and pepper and mix through.
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Cut the pear into small slices – I leave the skin on for extra fibre
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Taking each crispbread in turn, top with the dressed rocket, slices of pear, torn up bresaola slices, pine nuts and a few shavings of parmesan cheese. How many rye crispbreads you need will depend upon their size…..and how greedy you are!