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Pear, Stilton and candied walnut bruschetta recipe

Pear, Stilton and candied walnut bruschetta recipe

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Created by The Tesco Real Food team

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 appetizer. 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

  1. 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. 
  2. 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. 
  3. To make the dressing, whisk together the orange juice, vinegar and oil. Season to taste. Dress the watercress and charred pears with the dressing.
  4. 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.

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