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Pear, Stilton and candied walnut bruschetta recipe

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Mellow pear, creamy Stilton and sweet candied walnuts are a flavour sensation when paired together in this delicious bruschetta recipe. It makes for an easy Christmas Day starter or appetiser. See method

Makes 8
Takes 25 mins
356 calories / serving
Vegetarian

Ingredients

100g shelled walnuts
30g caster sugar
2 fresh thyme sprigs, leaves picked
2 tbsp clear honey
40g butter
2 ripe but firm pears, cored and each cut into 8 wedges
8 slices Tesco Finest stonebaked ciabatta or 4 slices white sourdough loaf, halved
½ orange, juiced
1 tbsp red wine vinegar
2 tbsp extra-virgin olive oil
50g watercress, any woody stems removed
80g vegetarian Stilton, crumbled

If you don't have any pears, try using apples

Each serving contains

Energy
1480kj
356kcal 18%
Fat
21g 31%
Saturates
7g 33%
Sugars
14g 15%
Salt
0.6g 9%

of the reference intake
Carbohydrate 30.6g Protein 8g Fibre 3.9g

Method

Line a baking tray with baking paper. Heat a frying pan over a medium heat and add the walnuts, sugar, thyme leaves, 1 tbsp honey and 20g butter with a pinch of salt. Stir to combine, cook for 4-5 mins, stirring often until the butter and sugar have melted and the nuts are beginning to caramelise. Tip onto the lined tray to cool.
Wipe the pan clean and melt the remaining butter over a medium-high heat. Add the pear wedges and the remaining honey to the pan and cook the pears for 5-6 mins, turning regularly, until golden on all sides. Toast the bread.
To make the dressing, whisk together the orange juice, vinegar and oil. Season to taste. Dress the watercress and charred pears with the dressing.
Top the toasts with the pear salad, then sprinkle over the Stilton. Chop up the candied walnuts and sprinkle over the bruschetta. Drizzle over any remaining dressing to serve.

See more Christmas party food recipes