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Ingredients
Method
- 3 tbsp honey
- 1.5 tsp red wine vinegar
- Pinch of chilli flakes
- 40g walnuts, chopped
- 4 slices of sourdough
- 80g prosciutto crudo
- 250g ricotta
- 2 sliced pears
- Black pepper
- Mix the honey, vinegar and chilli flakes in a small saucepan and gently heat for 7 mins. Set aside to infuse. Dry fry the walnuts until fragrant, then set aside also.
- Toast the bread in a griddle pan, then spread with ricotta and top with prosciutto, sliced pears, ground black pepper and the toasted nuts. Drizzle with the hot honey and serve immediately.
20 mins
4 serving
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