- 2 Packham's Triumph pears washed, cored and diced
- 4 thick slices of quality sourdough
- 120g 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
| - 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
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