1.Cut ½ loaf ciabatta into thin slices; brush both sides with 2 tbsp olive oil. Cook, in batches, on heated oiled grill plate (or grill or barbecue). Wash and peel 6 medium corella pears. Halve or quarter pears; brush cut edges with lemon juice to stop them browning. Assemble slices of bread with lemon and parmesan.
Beurre bosc pears can be substituted for corella pears.Note