Roquefort, pear and walnut crostini recipe

Name: Roquefort, pear and walnut crostini
Yield: Makes 12
Ingredients: 1 white baton, cut 12 x 1cm slices diagonally; ½ tbsp olive oil; 30g walnuts; 150g roquefort cheese; 1 small Conference pear, quartered and finely sliced; 2 tsp runny honey

Take your guests' senses to new heights with these creamy, smoky, crunchy, toasty delights. Prepare the toasts in advance so all you have to do when the party starts is top them with the rest of the ingredients and drizzle them with honey.

See method

Makes 12
Takes 20 mins
106 calories / serving

Shop your ingredients

Tesco Shallots Onions 400G
£1.00 Save 25% Clubcard Price
(£2.50/kg)
Offer valid for delivery from 22/09/2026 until 05/10/2026
1 white baton, cut 12 x 1cm slices diagonally
£1.35
£3.38/kg
Tesco Olive Oil 250Ml
½ tbsp olive oil
£3.10
£12.40/litre
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
30g walnuts
£2.20
£20.00/kg
Tesco Roquefort Cheese 100 G
150g roquefort cheese
£2.80
£28.00/kg
Large Conference Pears Class 1 Loose
1 small Conference pear, quartered and finely sliced
£0.52
£2.75/kg
Stockwell & Co Honey 340G
Aldi Price Match
2 tsp runny honey
£0.74
£2.18/kg

Method

Heat the oven to gas 6, 200°C, fan 180°C. Put the bread slices on a large baking tray and drizzle with the oil. Add the walnuts to a baking tray. Place everything in the oven for 8 minutes, turn the bread halfway through and give the walnuts a shake. Remove from the oven and allow to cool completely.
Spread each slice of baked bread with a little Roquefort and two slices of pear. Roughly chop the walnuts, then scatter over the crostini and drizzle with honey to serve.