Pear and Stilton Toasts

This is a great way for using up leftover Stilton. A good nibble for New Years Eve too.

By Caroline Marson
Cookery advisor

All recipes by Caroline Marson

Ingredients

Makes 10

  • 1 ripe pear, cut into slices
  • nutty or seeded bread, such as walnut and raisin or sunflower and pumpkin
  • 25g Butter

    Butter

    Unsalted is better for cooking.

    Easy spread butter is ideal for sandwiches and toast.

  • A splash of Balsamic vinegar

    Balsamic vinegar

    Perfect for salad dressings and italian dishes

    • A teaspoon or two of balsamic vinegar can wake up the flavour in a bland soup, stew or sauce.
    • A sprinkle of balsamic vinegar on fresh sliced strawberries or raspberries with a bit of sugar really brings out the flavour of the fruit.
    • Heat sweetens balsamic vinegar and boils out acidity. If you want to mellow the flavour, heat it.
  • Leftover Stilton Cheese

    Cheese

    Add to eggs for omelettes, grate onto soups or salads.

    • Parmesan often goes rock hard or becomes horribly sweaty. Ideally, all cheese should be stored in a cool, airy place at a temperature of 46-50F/8-10C. However, most of us put it straight into the fridge. This is fine providing the cheese is kept loosely wrapped in its own airtight container so it isn’t tainted by other foods.
    • Store it in the salad drawer, which is not quite as cold as the rest of the fridge and use a micro plane for grating.

Instructions

  1. Fry the pear slices in the butter until golden and just tender. Add a splash of balsamic vinegar and cook for 1 minute.
  2. Toast some bread slices and cut into rough triangles, then top each piece of toast with a little Stilton and a slice of cooked pear.
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Chestnuts are highly perishable because of their low fat... Read more

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