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Stilton and pear bruschetta
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These easy, hot nibbles are just the thing for a drinks party. They can be assembled in advance, ready to bake when your guests arrive.
Makes: 48 pieces
800g loaf wholemeal batch bread
100g pack watercress
75g butter, softened
2 small ripe pears, washed
Juice of ½ lemon
200g Waitrose Cropwell Bishop Blue Stilton
The bruschetta can be prepared up to the end of Step 1, cooled and stored in an airtight container for up to 1 day.
Typical values per serving:
This recipe was first published in December 2003.