Stilton & pear bruschetta

Ingredients :
1 ciabatta loaf or 1⁄2 loaf country-style wholemeal bread, cut into at least 6 thick slices
1 bunch of fresh watercress
75g/3oz butter, softened
2 small ripe pears such as Beurre Bosc or Comice
juice of 1⁄2 lemon
200g/7oz Stilton cheese, thinly sliced
freshly ground black pepper

How to make
- Preheat the oven to 200°C/ 400°F/Gas mark 6. Arrange the bread slices on a baking sheet. Toast in the oven for 10 minutes, turning halfway through the cooking time. Leave to cool.
- Strip the leaves from the watercress and chop finely, reserving a few whole leaves to garnish. Mix the chopped leaves together with the butter, and season with pepper.
- Halve the pears and remove the cores. Slice the pears thinly. Put in a bowl and add the lemon juice.
- Spread the watercress butter over the toast, then put 2 or 3 pear slices on top of each onem together with a slice of Stilton.
- Bake in the oven for about 15 minutes until the Stilton is golden brown. Cut the bruschetta into quarters, and serve on a large serving plate garnished with the reserved watercress leaves.