Toasted Ciabatta with Bacon and Pineapple

 

SERVES 4

 

2 ciabattas, halved
Olive oil
90 ml Seville orange marmalade
300 g grated mozzarella cheese
250 g rindless bacon strips
1 x 440 g can pineapple rings,
drained
Fresh rocket leaves
Salt and freshly ground black
pepper to taste

 

Halve the ciabattas and brush with olive oil. Lightly toast on both sides.

Place on a baking sheet and spread thinly with marmalade. Top with mozzarella cheese and then layer bacon and pineapple on top. Place under the grill until the cheese has melted and the bacon is crispy. Top with fresh rocket leaves and seasoning to taste.

 

Peach, Cinnamon and Pecan Nut Tartlets

 

MAKES 6

 

100 g soft butter
90 g soft brown sugar
2 ml cinnamon
2 extra large eggs
100 g finely chopped pecan nuts
60 g self raising flour
1 x 410 g can peach halves,
drained
30 ml soft brown sugar
A few pecan nut halves
50 g melted chocolate

 

Preheat oven to 175°C.

Cream the butter and sugar until creamy and light. Add the cinnamon, eggs, pecan nuts and flour. Spread into six greased loose bottomed quiche tins 8 cm in iameter. Place a peach half in each. Press into the dough. Sprinkle brown sugar on top. Top with a few pecan nut halves. Bake for 20 – 25 minutes or until a skewer inserted comes out clean. Cool. Drizzle with chocolate.

Serve with cream or ice cream.