Bruschetta with California Walnut and Stilton Pesto by Lisa Faulkner

Course Starter
Keyword bruscetta, pesto


  • 100 g California Walnuts
  • 1 clove garlic
  • 4-6 tbsp olive oil
  • 80 g stilton
  • A good handful of watercress
  • 1 baguette


  • Place the walnuts in a food processor and pulse until coarsely chopped, put into a bowl
  • Whizz the stilton along with 4 tbsp olive oil into the food processor and whizz until they are a paste.
  • Add the stilton paste to the walnuts and a handful of watercress, salt and pepper and mix together
  • Cut 12 slices of bread from the baguette and put onto a tray. Put under the grill and toast both sides. When toasted rub each slice with garlic and drizzle with olive oil.
  • Lay the garlicky toast onto a serving board and top each one with the walnut and stilton and watercress “pesto” mix
  • Serve with a glass of something cold and fizzy!