Wednesday, May 21, 2008

Stilton & Pear Bruschetta

Stilton and pear bruschetta
serves 6

1 ciabatta loaf or 1/2 loaf
country-style wholemeal
bread, cut into at least
6 thick slices
1 bunch of fresh watercress
75g/3oz butter, softened
2 small ripe pears such as Beurre
Bosc or Comice
juice of 1/2 lemon
200g/7oz Stilton cheese, thinly
freshly ground black pepper

• Preheat the oven to 200°C/ 400°F/Gas mark 6. Arrange the bread slices on a baking sheet. Toast in the oven for 10 minutes, turning halfway through the cooking time. Leave to cool.
• Strip the leaves from the watercress and chop finely, reserving a few whole leaves to garnish. Mix the chopped leaves together with the butter, and season with pepper.
• Halve the pears and remove the cores. Slice the pears thinly. Put in a bowl and add the lemon juice.
• Spread the watercress butter over the toast, then put 2 or 3 pear slices on top of each onem together with a slice of Stilton.
• Bake in the oven for about 15 minutes until the Stilton is golden brown. Cut the bruschetta into quarters, and serve on a large serving plate garnished with the reserved watercress leaves.

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