Toasted Walnut Bread with a Salsa of Pear, Stilton and fresh Chives
David spent a couple of years of as the proud Ambassador for the Australian Pear Industry, a very appropriate posting as it is one of his favourite ingredients. The combination of pear and blue cheese is a classic and topped off with the bitter sweet flavours of the walnut bread, this is the perfect little appetiser or ofter dinner treat.
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.
