Rye Bread Crostini with Grilled Pears and Mackerel Fillets
8 slices of rye bread
1 head of red radicchio
4 125g cans of Rio Mare Grilled Mackerel Fillets in Extra Virgin Oilve Oil
200 g of Caprino cheese (preferably light)
20 g of pine nuts
4 tbsp of extra virgin olive oil
Freshly ground black pepper
1. Toast the rye bread slices. Cut the pears into slices without peeling them, remove their seeds and grill them in a non-stick fry pan; now grill the radicchio leaves. Toast the pine nuts in another small frying pan.
2. Place the Caprino cheese in a mixing bowl, season with the lemon juice, the black pepper and a few spoons of extra virgin olive oil and mix all the ingredients together to obtain a creamy sauce.
3. Arrange the crostini on a serving dish: place a leaf of radicchio on the rye bread toasts, then a few spoonfuls of the Caprino mixture and then top with the pear, the drained mackerel fillets and the toasted pine nuts.