Ingredients
2 sourdough baguettes
2 pkts 90g Barossa
Fine Foods Pancetta
2 cups rocket leaves
2 ripe pears
200g triple cream brie
½ cup Beerenberg Sweet Mustard Pickles
Sea salt & freshly cracked black pepper, to season
Directions
Cut each baguette in half lengthways, then in half crossways,
placing the bottom halves onto a platter.
Evenly divide the rocket leaves and pancetta slices over the
baguette bases.
Slice the pears, removing the cores, and place on top of the
pancetta. Add the brie, then spoon over the sweet mustard pickles. Season to
taste.
Top with the remaining baguette halves and serve.
