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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

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

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.
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.

See more Christmas canapé recipes.