September 13, 2022

How to make Stilton & pear bruschetta

Stilton & pear bruschetta







Cook Time

25-35 Min


  • 1 ciabatta loaf or 1 ⁄2 loaf country-style wholemeal bread, cut into at least 6 thick slices
  • 1 bunch of fresh watercress
  • 75g/3oz butter, softened
  • 2 small ripe pears such as Beurre Bosc or Comice
  • juice of 1⁄2 lemon
  • 200g/7oz Stilton cheese, thinly sliced
  • freshly ground black pepper
  • Preheat the oven to 200°C/ 400°F/Gas mark 6. Arrange the bread slices on a baking sheet. Toast in the oven for 10 minutes, turning halfway through the cooking time. Leave to cool.
  • Strip the leaves from the watercress and chop finely, reserving a few whole leaves to garnish. Mix the chopped leaves together with the butter, and season with pepper.
  • Halve the pears and remove the cores. Slice the pears thinly. Put in a bowl and add the lemon juice.
  • Spread the watercress butter over the toast, then put 2 or 3 pear slices on top of each onem together with a slice of Stilton.
  • Bake in the oven for about 15 minutes until the Stilton is golden brown. Cut the bruschetta into quarters, and serve on a large serving plate garnished with the reserved watercress leaves.
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