Toasted Sourdough with a Salsa of Packham's Triumph Pear, Stilton and Fresh Chives

Prep: approximately 15 minutes

Cook: Approximately 5 minutes

Serves: 4

Difficulty:

Cuisine:

Saved:

Recipe by: Australian Pears

This toasted sourdough bread with pear, stilton cheese and fresh chive salsa is a delicious snack recipe. Packed with light and tasty flavour, and super easy to make.

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Toasted Sourdough with a Salsa of Packham's Triumph Pear, Stilton and Fresh Chives

Ingredients:

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

Method:

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

Recipe by David Bitton

David Bitton, renown Australian/French chef and author

David Bitton was born in Paris in 1968 and began his apprenticeship in La Colombes, Paris, in 1984 at the age of fifteen. His love of old and established fine dining rooms took him to The Grande Dining Room at the elegant Windsor Hotel in Melbourne. In 1994, David was chef de partie at The Sheraton on the Park in Sydney, quickly becoming head chef at the famous Gekko Restaurant in 1996.

In 2000 David and his wive's dream of owning their own café became a reality when they opened Bitton in Alexandria. To supplement the food at the café, the now famous Strawberry and Vanilla Jam was created and the journey of their amazing success story began.

In 2010 David celebrated ten years in business with the launch of his first book, Bitton, A French-inspired café cookbook. The book has been an outstanding success in its quest to bring real food from the iconic café and David’s background into people’s kitchens and he has sold an unprecedented 60,000 copies.