Pear, watercress and blue cheese crostini
Daniel Lingiah
Preparation time 10 mins
Cooking time 5 mins
Serves 4


1 square (ish) sourdough

4 handfuls of watercress, baby preferably

200g blue cheese

2 pears

3tbsp raspberry and mustard dressing


1, Wash and spin your watercress.

2, Slice your sourdough into half inch slices.

3, Cut pear and cheese into ½ cm.

4, Oil and season bread on both sides, dry fry in a pan on a medium heat until crisp and coloured.

5, In a bowl mix your cheese, pear and watercress. Add seasoning, dressing and mix well.

6, Spoon mix onto warm crisp bread.

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