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    Stilton and pear bruschetta

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    Stilton and pear bruschetta

    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.

    • Preparation time: 15 minutes
    • Cooking time: 22-25 minutes, plus cooling
    • Total time: 40 minutes, plus cooling 40 minutes

    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


    1. Preheat the oven to 200°C, gas mark 6. Cut the loaf into 12-14 slices. Arrange in a single layer on a baking sheet and bake for 10 minutes, turning halfway through, until starting to crisp. Leave to cool.
    2. Strip the leaves from the watercress, reserve a few for garnishing and finely chop the remainder. Beat together with the butter and a little freshly ground black pepper. Cut the pears into quarters, remove the core, then thinly slice and toss in the lemon juice. Thinly slice the Stilton.
    3. Spread the watercress butter over the toasts, then top each one with 2-3 pear slices and some Stilton. Cook in the oven for a further 12-15 minutes until the Stilton is lightly browned. Cut into quarters, arrange on a serving platter and garnish with the reserved watercress.

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    Cook's tips

    The bruschetta can be prepared up to the end of Step 1, cooled and stored in an airtight container for up to 1 day.


    Average user rating

    4 stars