These delicious Pear Walnut and Gorgonzola Bruschetta have the most incredible flavour combination. Garlic and walnut slathered sourdough is topped with sweet grilled pears and dollops of creamy and sharp gorgonzola, creating an indulgent lunch, impressive starter, or festive canapé. A real treat of flavours and textures, we know you’ll love this recipe and will be sharing it with all your friends and family! For canapés, use small slices of french baguette instead of sourdough to make the bruschetta more bite sized. You don’t just need to serve these pear walnut and gorgonzola bruschetta at Christmas, we love them throughout the pear season!
This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.
5tbsp Mellow Yellow Rapeseed Oil
1 clove garlic, crushed
6-8 slices of sourdough
2tsp lemon juice
3 semi-ripe pears, sliced and cored
100g gorgonzola, crumbled
Salt & Pepper
Preheat your oven to 200°C/180°C.
In a food processor, blitz your walnuts, 4tbsp of Mellow Yellow Rapeseed Oil, garlic, and a pinch of salt and pepper.
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.
Bake in the oven for 10 minutes.
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.
On a hot griddle pan, fry your pear slices for a minute per side, just enough to make griddle marks.
Assemble your Walnut, Pear & Gorgonzola Bruschetta by placing pear slices on each slice of sourdough, then crumble gorgonzola on top of each.