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.
Ingredients
- 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
Instructions
- Add the olive oil and balsamic vinegar to the rocket. Season with salt and pepper and mix through.
- Cut the pear into small slices - I leave the skin on for extra fibre
- 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!