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Roquefort, pear and walnut crostini recipe

Roquefort, pear and walnut crostini recipe

1 rating

Take your guests' senses to new heights with these creamy, smoky, crunchy, toasty delights. Prepare the toasts in advance so all you have to do when the party starts is top them with the rest of the ingredients and drizzle them with honey. See method

  • Makes 12
  • Takes 20 mins
  • 106 calories / serving

Ingredients

  • 1 white baton, cut 12 x 1cm slices diagonally
  • ½ tbsp olive oil
  • 30g walnuts
  • 150g roquefort cheese
  • 1 small Conference pear, quartered and finely sliced
  • 2 tsp runny honey

Perfect with:

Laphroaig 10 Year Old Single Malt Savour the fire, smoke and salty flavours of this single malt whisky Laphroaig 10 Year Old Single Malt
Savour the fire, smoke and salty flavours of this single malt whisky
If you don't have any pears, try using apples

Each serving contains

  • Energy

    440kj
    106kcal     5%

  • Fat

    7g 10%

  • Saturates

    3g 15%

  • Sugars

    2g 2%

  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 7.1g Protein 4g Fibre 0.7g

Method

  1. Heat the oven to gas 6, 200°C, fan 180°C. Put the bread slices on a large baking tray and drizzle with the oil. Add the walnuts to a baking tray. Place everything in the oven for 8 minutes, turn the bread halfway through and give the walnuts a shake. Remove from the oven and allow to cool completely.​ ​ 
  2. Spread each slice of baked bread with a little Roquefort and two slices of pear. Roughly chop the walnuts, then scatter over the crostini and drizzle with honey to serve.​ ​

Get ahead: Cook the bread and walnuts in advance, assemble and keep in the fridge an hour before serving.

Pairing suggestion: Enjoy with a Smoky Ginger cocktail (makes 1). Fill a highball glass with ice, add 25ml Laphroaig 10 Year Old Single Malt and 200ml chilled ginger ale and garnish with a lemon wedge.

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