6 Safari sundried pears
2 Rooibos tea bags soaked in 250ml hot water
60 ml olive oil
60 g butter or margarine
6 slices of baguette
20 g wild rocket
100 g ricotta or feta cheese, crumbled
about 15 ml balsamic reduction
Soak the pears overnight in the rooibos tea. Place the pears on paper towel to dry and discard the liquid.
Heat olive oil and butter in a large pan. Add baguette slices and toast on both sides until golden brown. Set aside.
Heat a griddle pan over medium heat. Lightly brush the pears with oil and grill on both sides.
To assemble: Place the bruschetta slices on a large serving tray. Top each with rocket, then ricotta and lastly the grilled pears. Drizzle with the balsamic reduction and serve immediately.
Serves 2 - 4, as snacks