Pear, Stilton and candied walnut bruschetta recipe

Name: Pear, Stilton and candied walnut bruschetta
Yield: Makes 8
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

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

Vegetarian

Shop your ingredients

Whitworths Walnuts 110g
Any 2 for £3.40 Clubcard Price - Selected Whitworths Dry Fruits & Nuts
Offer valid for delivery from 02/09/2026 until 02/09/2027
100g shelled walnuts
£2.20
£20.00/kg
Silver Spoon Caster Sugar 1Kg
30g caster sugar
£2.25
£2.25/kg
Tesco Fresh Cut Thyme 20G
2 fresh thyme sprigs, leaves picked
£0.50
£25.00/kg
Tesco Squeezy Clear Honey 340G
2 tbsp clear honey
£1.19
£3.50/kg
Tesco British Unsalted Butter 250G
Aldi Price Match
40g butter
£1.85
£7.40/kg
Tesco Ready To Eat Seasonal Pears 4Pack 550G
Aldi Price Match
2 ripe but firm pears, cored and each cut into 8 wedges
£1.85
£3.36/kg
Tesco Sourdough Bloomer 400G
8 slices Tesco Finest stonebaked ciabatta or 4 slices white sourdough loaf, halved
£2.10
£5.25/kg
Tesco Oranges Each
½ orange, juiced
£0.35
£0.35/each
Tesco Red Wine Vinegar 350Ml
1 tbsp red wine vinegar
£1.55
£4.43/litre
Tesco Extra Virgin Olive Oil 250Ml
2 tbsp extra-virgin olive oil
£3.40
£13.60/litre
Tesco Watercress 80G
50g watercress, any woody stems removed
£1.40
£17.50/kg
TESCO FINEST BLUE STILTON 4 BURGER MELTS 120G
80g vegetarian Stilton, crumbled
£2.50
£20.83/kg

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.