Pear, Stilton and candied walnut bruschetta recipe
Created by The Tesco Recipes team
Mellow pear, creamy Stilton and sweet candied walnuts are a flavour sensation when paired together in this delicious bruschetta recipe. It makes for an easy Christmas Day starter or appetiser.
See method- Makes 8
- Takes 25 mins
- 356 calories / serving
Ingredients
- 100g shelled walnuts
- 30g caster sugar
- 2 fresh thyme sprigs, leaves picked
- 2 tbsp clear honey
- 40g butter
- 2 ripe but firm pears, cored and each cut into 8 wedges
- 8 slices Tesco Finest stonebaked ciabatta or 4 slices white sourdough loaf, halved
- ½ orange, juiced
- 1 tbsp red wine vinegar
- 2 tbsp extra-virgin olive oil
- 50g watercress, any woody stems removed
- 80g vegetarian Stilton, crumbled
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Shop ingredientsEach serving contains
- Energy
- 1480kJ 356.0kcal
- Fat
- 21g
- Saturates
- 7g
- Salt
- 0.6g
- Sugars
- 14g
of the Reference intake
Carbohydrate 30.6gProtein 8.0gFibre 3.9g
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Method
- Line a baking tray with baking paper. Heat a frying pan over a medium heat and add the walnuts, sugar, thyme leaves, 1 tbsp honey and 20g butter with a pinch of salt. Stir to combine, cook for 4-5 mins, stirring often until the butter and sugar have melted and the nuts are beginning to caramelise. Tip onto the lined tray to cool.
- Wipe the pan clean and melt the remaining butter over a medium-high heat. Add the pear wedges and the remaining honey to the pan and cook the pears for 5-6 mins, turning regularly, until golden on all sides. Toast the bread.
- To make the dressing, whisk together the orange juice, vinegar and oil. Season to taste. Dress the watercress and charred pears with the dressing.
- Top the toasts with the pear salad, then sprinkle over the Stilton. Chop up the candied walnuts and sprinkle over the bruschetta. Drizzle over any remaining dressing to serve.
- See more Christmas party food recipes
