Recipe: Blue cheese, roasted pear and walnuts on rye

By Grant Allen

1 comment
Blue cheese with roasted pear and walnuts on rye bread. Photo / Michael Craig
Blue cheese with roasted pear and walnuts on rye bread. Photo / Michael Craig

Makes 30 pieces

Vego-friendly. Replace the rye slice with a rice cracker to make it gluten-free.

15 slices of grainy rye sandwich loaf or other
seedy bread
4 pears
200-300g blue cheese
20-30 walnut halves

1 Trim the crusts off the bread slices and cut them in half. Set these out on a baking tray and either spray them with oil or flick olive oil over the bread. Toast these off in a moderate oven until just beginning to colour. Don't leave it too long or they will get too crunchy. Set aside.

2 Slice the pears into quarters, skin on. Remove the core and slice the 16 quarters into half to give you 32 eighths. Put these in a baking dish and splash them with a bit of oil, balsamic or red wine vinegar and about 2 Tbsp of honey. Put these in a moderate oven and roast until soft. Set aside.

3 Crumble or slice up the blue cheese.

4 Chop up the walnut halves.

5 To assemble, lay out the toasted bread, spread each piece with blue cheese, place a piece of the roasted pear on the cheese, and sprinkle over the chopped walnuts.

Hint: To offer these warm, slightly melt the cheese just before serving.

- Herald on Sunday

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