Stilton, Radicchio, Honey Roast Pears & Toasted Walnuts on Croutes

Christmas & New Years Eve Canapés

Salty, sweet, bitter and nutty these wonderful winter canapés are perfect with a glass of fizz. They are fairly simple to rustle up, but if you want them at their peak, then the devil is in the detail.  The croutes should be thin and crispy, the cheese at room temperature, the pears warm and soft, and the walnuts toasted. Follow these rules and you will create a deeply satisfying mouthful of rich flavours and contrasting textures.

Roquefort, Honey Roast Pear, Radicchio, Walnut, Croutes

Stilton, Radicchio, Honey Roast Pears & Toasted Walnuts on Croutes

20 bite sized triangles of good quality bread
200g stilton – 20 nice nuggets – the rest beaten to a paste with a drop of cream
1 radicchio – washed, dried & finely sliced
2 pears – peeled, cored & cut into small chunks
2 tablespoons of honey
10 walnuts

  • Pre-heat oven to 140C. Drizzle the bread with olive oil & cook in the oven until golden & crispy. Remove and set aside.
  • Turn up the oven to 180C & toast the walnuts for 5 minutes. Break into quarters & set aside.
  • Heat a little butter in a non-stick pan. Add the pears & the honey & sauté over a gentle heat until they are soft & slightly caramelised. Keep warm.
  • Spread some stilton paste on each croute, then top with radicchio, a small nugget of stilton, pear and walnut.
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