Pear Walnut and Gorgonzola Bruschetta
4
15 minutes
An irresistible flavour combination perfect for any occasion. Toasted sourdough with a garlic‑walnut spread, topped with sweet grilled pears and creamy, sharp gorgonzola, creates an indulgent lunch, elegant starter, or standout festive canapé. With their mix of crunchy, creamy, sweet and savoury elements, these pear walnut and gorgonzola bruschetta are guaranteed crowd‑pleasers.
For bite‑sized party canapés, use small slices of French baguette instead of sourdough. And you don’t need to save them for Christmas – they’re a delicious way to enjoy seasonal pears throughout autumn and winter.
Method
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1
Preheat your oven to 200°C/180°C.
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2
In a food processor, blitz your walnuts, 4tbsp of Mellow Yellow Rapeseed Oil, garlic, and a pinch of salt and pepper.
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3
On a baking tray, lay out your bread slices. With a pastry brush, generously brush each slice with your walnut & oil mixture. Turn each slice over and brush the other side generously too.
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4
Bake in the oven for 10 minutes.
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5
In a mixing bowl, combine sugar, lemon juice, 1 tbsp of Mellow Yellow Rapeseed Oil and a pinch of salt. Add in your pear slices and toss to coat.
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6
On a hot griddle pan, fry your pear slices for a minute per side, just enough to make griddle marks.
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7
Assemble your Walnut, Pear & Gorgonzola Bruschetta by placing pear slices on each slice of sourdough, then crumble gorgonzola on top of each.
Ingredients
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30g walnuts
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5 tbsp Mellow Yellow cold pressed rapeseed oil
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1 clove garlic, crushed
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6-8 slices of sourdough
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2 tsp sugar
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2 tsp lemon juice
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3 semi-ripe pears, sliced and cored
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100g gorgonzola, crumbled
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Salt & Pepper
