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 show imperial units

Makes 10

  • 1 ripe pear, cut into slices
  • 25g butter

    Butter

    Unsalted is better for cooking.

    Easy spread butter is ideal for sandwiches and toast.

  • A splash of balsamic vinegar
  • Nutty or seeded bread, such as walnut and raisin or sunflower and pumpkin
  • 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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