Rye Bread Crostini with Grilled Pears and Mackerel Fillets
![](https://www.riomareme.com/wp-content/uploads/2018/04/Crostini-Pera-Grigliata-e-Sgombro.jpg)
![](/wp-content/uploads/2018/04/Oggetto-vettoriale-avanzato.png)
Ingredients
for 4 servings
8 slices of rye bread
1 head of red radicchio
2 pears
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
1 lemon
4 tbsp of extra virgin olive oil
Freshly ground black pepper
8 slices of rye bread
1 head of red radicchio
2 pears
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
1 lemon
4 tbsp of extra virgin olive oil
Freshly ground black pepper
Stampa Ricetta
![](https://www.riomareme.com/wp-content/uploads/2018/04/Crostini-Pera-Grigliata-e-Sgombro.jpg)
Preparation
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.