Tomino cheese and bacon with pear and rocket leaves

Tomino cheese wrapped in bacon: what could be easier for a family supper or an evening with friends. The bacon will turn crisp and the tomino will melt and become even more delicious. For a romantic evening serve your tomino cheeses with bacon on a bed of finely sliced pears and rocket leaves and success is guaranteed.  

The Recipe:

First of all, make the pear and rocket ‘carpaccio’. Peel the two pears with a potato peeler, cut them in half, remove the pips from the centre and slice them finely. Wash and dry the rocket leaves thoroughly, tear them up with your hands and throw them into a salad bowl. Add the pear slices and a handful of pine nuts. Dress to taste with a trickle of EVO oil and balsamic vinegar. Toss all the ingredients in the salad dressing and set aside.  

For the cheese, wrap each tomino in a slice of bacon as if it were a ribbon on a gift package. One slice of bacon cut into two pieces should suffice. Then heat a non-stick frying pan until hot and arrange the individual bacon-wrapped tomino cheeses in the pan. Let them cook for a few minutes to allow the bacon to adhere well to the cheese which, in the meantime, will start to melt. When cooked on both sides, with the tomino centre well melted, you can remove them from the heat and serve with the pear and rocket carpaccio.