2 large, ripe pears
150 g of gorgonzola
1 bunch of watercress
1 tbsp of lemon juice
4 slices of whole grain bread
Preheat the oven to 200 ° C (th. 6/7).
Thin and wash the watercress. Sweat it in butter in a saucepan for 5 minutes over low heat, then turn off the heat and let cool. Meanwhile, peel the pears, cut them into quarters and take out the seeds.
Pour some lemon them to keep them from turning black. Lightly butter 4 small pans.
Toast the slices of country bread, place them in the pans, then add a little watercress and 2 quarters of pear. Sprinkle with gorgonzola and pepper and bake for 5 minutes.
You can replace the watercress with spinach leaves or sorrel leaves and the pear with roasting mango, depending on the arrivals on the market.