Toasted Walnut Bread with a Salsa of Packham’s Triumph Pear, Stilton and Fresh Chives

Serves: 4

Preparation Time: N/A

Cooking Time: N/A


  • 2 Packham’s Triumph pears washed, cored and diced
  • 4 thick slices of quality sourdough
  • 120 g Stilton cheese or other blue cheese, crumbled
  • 1 small Spanish onion, finely diced
  • 1 tablespoon olive oil
  • 1 bunch fresh chives, finely chopped
  • Freshly ground black pepper

Recipe by David Bitton


For the salsa, place the cheese, pear, onion and chives into a large mixing bowl.

Add the olive oil and season.

Toss lightly and set aside until required.

For the toast, brush the bread with olive oil. Toast each side under a grill until lightly golden.

To serve, place one slice of toasted bread on each plate, top with a generous serve of the salsa and serve at room temperature.

Serves four.