serves 6
ingredients
1 ciabatta loaf or 1⁄2 loaf
country-style wholemeal
bread, cut into at least
6 thick slices
1 bunch of fresh watercress
75g/3oz butter, softened
2 small ripe pears such as Beurre
Bosc or Comice
juice of 1⁄2 lemon
200g/7oz Stilton cheese, thinly
sliced
freshly ground black pepper
• Preheat the oven to 200°C/
400°F/Gas mark 6. Arrange the
bread slices on a baking sheet.
Toast in the oven for 10 minutes,
turning halfway through the
cooking time. Leave to cool.
• Strip the leaves from the watercress
and chop finely, reserving a few
whole leaves to garnish. Mix the
chopped leaves together with the
butter, and season with pepper.
• Halve the pears and remove the
cores. Slice the pears thinly. Put in
a bowl and add the lemon juice.
• Spread the watercress butter over
the toast, then put 2 or 3 pear
slices on top of each onem
together with a slice of Stilton.
• Bake in the oven for about
15 minutes until the Stilton is
golden brown. Cut the bruschetta
into quarters, and serve on a large
serving plate garnished with the
reserved watercress leaves
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