Pear And Stilton Bruschetta Recipes

Steps:

• Cut the pear quarters into thin slices and toss in a bowl with the lime juice to help protect their natural colour. Blend the crème fraîche with half the stilton, ginger syrup to taste, and enough water (3-4 tbsp) to give a smooth, thick coating consistency. (Don't add too much water or it may separate.)
• Scatter the pear slices over six serving plates and follow with the walnuts, dates and remaining cheese. Can be prepared to this stage up to an hour ahead.
• Drizzle each salad with a little of the dressing and some walnut oil. Season with a grinding of pepper - you shouldn't need salt, as the cheese is salty. Mix the salad leaves and watercress very lightly with just a bit more dressing - some leaves should be touched by the dressing, some untouched. Gently pile the leaves on top of each salad.

Steps:

• Peel, quarter, and core the pears. Toss them with the lemon juice in a medium bowl, then lightly brush all sides of each piece with oil.
• Brush one side of each baguette slice with oil.
• Grill the pears on medium heat, with the lid closed as much as possible, turning occasionally, until crisp-tender, about 8 to 10 minutes. Remove from grill and cut each quarter into about eight slices.
• Grill the baguette slices and the prosciutto over direct medium heat with the lid open about 1 to 2 minutes, until the bread is lightly toasted on one side and the prosciutto is crisp. Remove from the grill and chop the prosciutto.
• Combine the cheeses in a small bowl, spread about 1 tablespoon of the mixture on the grilled side of each baguette slice. Place about 3 slices of pear on top of the cheese and top with some chopped grilled prosciutto, then drizzle with a small amount of honey.

Steps:

• Heat oven to 200°C.
• Place bread on a baking sheet and drizzle with olive oil. Bake for 10 mins turning halfway through. Leave to cool.
• Slice pears in half again and toss pears in lemon juice.
• Build the canapes by starting with a slice of bread then a slice of pear and top with the cheese.
• Put back in the oven for another 15 mins until stilton is browned and bubbly.
• Top with rocket and serve.
• As an optional extra walnuts can be added in step 4.

Steps:

• Halve and core the pears, then cut each one into 12 small wedges. Place in a heavy-based saucepan with the honey, port and wine. Cook for 5-10 minutes or until the pears are just tender when pierced with the tip of a sharp knife (they shouldn't be soft).
• Carefully tip the pears into a sieve set over a small saucepan and allow them to drain thoroughly.
• Reduce the liquid in the saucepan by two-thirds - it should have a syrupy consistency like runny honey. This will take 10-12 minutes. Pour the syrup into a small bowl and allow to cool while you prepare the bruschettas.
• Preheat the grill to hot. Cut the bread into 24 slices and brush both sides of each slice with olive oil. Grill until the bruschettas are golden on both sides. This only takes a minute, so keep watch.
• Spread each bruschetta with a little gorgonzola and top with a poached pear wedge. Arrange the bruschettas on a serving plate and drizzle with the port syrup using a teaspoon. Sprinkle over a little mustard and cress.
• Prepare ahead: you can poach the pears the day before and serve them cold - they're just as nice. Take them out of the syrup and reduce, then store the pears and syrup in separate plastic containers in the fridge. If the syrup is too thick the next day, add a little warm water, and if it is too thin, you can reduce it by simmering for a minute or two.

Steps:

• Preheat oven to Broil. In a small bowl, mix pear, onion, 1 Tablespoon olive oil, balsamic vinegar, and thyme. Set aside to marinate for 5 minutes. While Pears are marinating, lay baguettes slices on a cookie sheet. Using a pastry brush, brush the tops of each with olive oil (about 3 Tablespoons total) Heat bruschetta slices in oven for 3 - 5 minutes. WATCH CAREFULLY as your baguette may burn. You want a slightly golden top. DO NOT OVER COOK. (Your oven will cook different than mine so watch close, cooking times are estimates.) Remove from oven. Sprinkle each with crumbled blue cheese and allow blue cheese to slowly warm and melt. While Baguette slices are still warm but not burning hot, Spread blue cheese onto each slice. Spoon pear mixture onto the blue cheese. Top with sliced prosciutto. Serve Immediately.

Steps:

• Spread each bread slice with the softened butter. Sprinkle the pear slices with the lemon juice. Place half of the pear slices in a single layer on a slice of the bread. Top with half of the crumbled cheese and a second bread slice. Repeat, using the remaining pear slices, cheese and bread.