Rye bread crostini topped with pears and mackerel fillets

Ingredients

for 4 servings
4 slices rye bread
2 x 125g cans Rio Mare Grilled Mackerel Fillets in Olive Oil
one small head red radicchio
1 pear
200g Caprino cheese
20g pine nuts
1 unwaxed lemon
40g extra virgin olive oil
salt and black pepper to taste

Stampa Ricetta

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Product used

Grilled Mackerel Fillets in Extra Virgin Olive Oil

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Preparation

    1. Slice the unpeeled pears and remove the seeds and core. Slice the radicchio and cut the bread slices in half.

    2. Heat a grill pan, toast the bread slices and grill the sliced pear. Lightly toast the pine nuts in a frying pan.

    3. Spread the Caprino on the bread slices, top with the radicchio, the pear slices and the drained mackerel fillets. Garnish the crostini with grated lemon zest, a sprinkling of black pepper and the toasted pine nuts.

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