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!
