Prosciutto & Goat Cheese Crostini
with Caramelised Onions, Pear & Rocket Salad
Christmas lunch has been made easy, when you have this stellar starter to get the celebration started. These handheld sourdough crostinis topped with prosciutto, caramelised onion and goat cheese, pairs perfectly with the pear-rocket salad for a light and bright touch of freshness to cool down the Aussie Christmas heat!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
brown onion
1
pear
1 packet
Balsamic Vinaigrette Dressing
4
Sliced Sourdough
(Contains Gluten, Milk, Soy, Wheat; May be present: Egg, Lupin, Sesame, Milk, Soy, Almond, Hazelnut. )
1 packet
rocket leaves
1 packet
Marinated Goat Cheese
(Contains Milk;)
1 packet
Prosciutto
Not included in your delivery
olive oil
1 tsp
brown sugar
Nutritional Values
Utensils
Cooking Steps
• Thinly slice brown onion. • Thinly slice pear into wedges.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Stir in balsamic vinaigrette dressing, the brown sugar and a splash of water. • Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
• Toast or grill sliced sourdough to your liking. • In a medium bowl, combine rocket leaves, pear and a drizzle of the marinated goat cheese oil. Season with a pinch of salt and pepper.
• Arrange toasted sourdough on a platter, then top with caramelised onion and tear over prosciutto. • Crumble over goat cheese. Serve with pear and rocket salad. Enjoy!