Toasted Walnut Bread with a Salsa of Pear, Stilton and fresh Chives

Serves Serves 4

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.