A recipe by David Bitton

Serves: Serves 4

Ingredients

  • 4 thick slices of a good quality walnut sourdough
  • 120g Stilton cheese, crumbled
  • 2 D’anjou (red skinned) pears washed, cored and diced
  • ¼ of a small Spanish onion, finely diced
  • 1 tbsp olive oil
  • ½ bunch fresh chives, finely chopped
  • Freshly ground black pepper

Method

For the salsa, place the Stilton, pear, onion and chives into a large mixing bowl. Add the olive oil and season. Toss lightly and set aside until required.

For the toast, brush the bread with olive oil. Toast each side under a grill until lightly golden.

To serve, place one slice of walnut bread on each plate, top with a generous serve of the salsa and serve at room temperature.