Ingredients

Method

• 8 rye bread slices
• 2 T olive oil
• 4 red apples, cored, halved and sliced
• 150 g Gorgonzola
• 250 g mascarpone
• 4 T honey
• 2x40 g watercress packs

Method

Ingredients

Preheat the grill to 200°C.

Arrange the rye bread on a baking tray and lightly drizzle with olive oil. Toast under the grill for 5 minutes.

Remove from the oven and top with the sliced apple, then dot with Gorgonzola and mascarpone.

Grill for 5 minutes, drizzle with honey and serve with the watercress.

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