Ingredients:
1 baguette or Ficelle bread, whole wheat or white, slice in 1/4 to 1/2 inch rounds
1/3 c. Roasted Pumpkin Seed Oil
2 Bosc pears
1 1/2 c. crisp white wine (such as Riesling or Pinot Gris)
1/2 tsp. anise or fennel seeds
6 oz. Stilton cheese
1/2 c. toasted pumpkin seeds
1 baguette or Ficelle bread, whole wheat or white, slice in 1/4 to 1/2 inch rounds
1/3 c. Roasted Pumpkin Seed Oil
2 Bosc pears
1 1/2 c. crisp white wine (such as Riesling or Pinot Gris)
1/2 tsp. anise or fennel seeds
6 oz. Stilton cheese
1/2 c. toasted pumpkin seeds
Preheat oven to 375F.
Place slices of bread on a cookie sheet. Brush with Roasted Pumpkin Seed Oil. Bake until golden brown, about 7 minutes.
Put wine and fennel/anise seeds in a small saucepan and bring to a simmer. Peel and core pears. Place pears, core side up in wine. Cover and simmer for 15 minutes or until tender. Remove the pears from heat and let them cool in poaching liquid. When cool, slice very thinly (1/4 inch). Slice Stilton thinly.
Assemble bruschetta with a slice of bread, followed by a slice of Stilton and a slice of pear. Repeat and place on serving platter. Drizzle platter with remaining Pumpkin Seed Oil and garnish with toasted pumpkin seeds.
