Walnut Toast with Pear & Stilton
INGREDIENTS
- 4 thick slices good-quality walnut sourdough
- 120 g Stilton, crumbled
- 2 D’Anjou pears (red-skinned), washed, cored and diced
- ¼ small Spanish onion, finely diced
- 1 tbsp Bitton Extra Virgin Olive Oil
- ½ bunch fresh chives, finely chopped
- Freshly ground black pepper
METHOD
To make the salsa, place the Stilton, pear, onion and chives into a large mixing bowl. Drizzle with the Bitton Extra Virgin Olive Oil, season with freshly ground black pepper and gently toss to combine. Set aside to allow the flavours to come together.
For the toast, lightly brush the walnut sourdough with olive oil and grill on both sides until lightly golden.
To serve, place a slice of toasted walnut sourdough onto each plate and top generously with the pear and Stilton salsa. Serve at room temperature.
Serves four.
