| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
St, Ivel |
1 |
servings |
INGREDIENTS
| 1 |
|
115 gram pie baguette or French stick; (4oz) |
|
|
St Ivel Gold Light; for spreading |
|
|
Shredded lettuce or small lettuce leaves |
| 1 |
sm |
Ripe pear; cored & sliced |
| 25 |
g |
Reduced-fat mature Cheddar cheese; cut into wafer thin |
|
|
; slices (1oz) |
|
|
Chopped fresh mint |
|
|
Fresh mint sprigs; to garnish |
INSTRUCTIONS
Cut the piece of baguette or French stick in half lengthways and
spread one half with some St Ivel Gold Light.
Top with lettuce, pear slices and cheese.
Sprinkle with chopped mint. Place the other baguette half on top and
serve immediately, garnished with fresh mint sprigs.
Variation:
Use a small eating apple or 2 fresh apricots in place of the pear.
Use reduced-fat Red Leicester cheese in place of the Cheddar cheese.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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