Rye bread crostini topped with pears and mackerel fillets
4 slices rye bread
2 x 125g cans Rio Mare Grilled Mackerel Fillets in Olive Oil
one small head red radicchio
200g Caprino cheese
20g pine nuts
1 unwaxed lemon
40g extra virgin olive oil
salt and black pepper to taste
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.