Instructions: 1 Heat a griddle pan. Cut the bread into slices and arrange on the griddle pan. Cook for a minute until lightly charred and heated through.

2 Cut the pears into 5mm/ 1/4" thick slices and cut out the cores. Brush each one with a little oil and place on the griddle pan. Cook for a minute or so on each side until lightly charred and heated through.

3 Turn over the toasted bread, drizzle over some olive oil, and arrange slices of Parma ham on top of each one. Top with a couple of pear slices and crumble some Gorgonzola on top. Season with a grinding of black pepper.

4 Place the salad leaves in a bowl. Season generously and dress with olive oil and balsamic vinegar. Arrange a small mound on each plate. Add two pieces of brushetta and serve at once.

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