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 abaking 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.
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.
