Beetroot and poached pear breakfast bruschetta

Ingredients (serves 2)

• 2 pears
• 2 cups coconut sugar
• 1 vanilla bean, split, seeds scraped
• 2 slices rye sourdough (or gluten free) bread
• Olive oil to drizzle
• Tin whole beetroot, diced
• ¼ cup roasted peanuts (or walnuts)
• 1 tbsp sesame seeds

Method
Preheat over to 200°C. Peel pear from stem down. Place two cups coconut sugar and six cups water in a saucepan over medium heat and stir until sugar has dissolved. Increase heat and simmer for five minutes. Add pears and vanilla bean. Cover and simmer for 20 mins or until soft. Allow to cool then slice thinly.

Toast bread. Drizzle with olive oil. Arrange pear and beetroot on top then sprinkle with nuts and sesame seeds.

NEXT: Grape, thyme and ricotta sandwich