Stilton, Pear and Walnut Tea Sandwiches

Total Time
25mins
Prep 10 mins
Cook 15 mins

Blue cheese, pears and walnuts are traditionally an English combination used for many dishes, and especially good in tea sandwiches.

Ingredients Nutrition

  • 6 ounces stilton blue cheese
  • 1 ripe pear
  • 23 cup walnuts, toasted (see recipe for Toasted Walnuts)
  • 8 slices bread (white or dark)
  • 4 tablespoons unsalted butter, softened
  • 1 small shallot, chopped fine (or onion)
  • salt and pepper (optional)
  • fresh tarragon, chopped fine (or herb of choice)

Directions

  1. Toast the walnuts, then finely chop.
  2. Remove the core from the pear and slice thinly. Set aside.
  3. In a bowl, combine the crumbled cheese and nuts.
  4. Add the butter, tarragon, shallot, optional salt and pepper to this mixture and mix well.
  5. Spread the seasoned butter onto 8 slices of bread.
  6. Lay thinly sliced pears on four of the bread slices.
  7. Cover with the remaining four slices of bread.
  8. Wrap each sandwich securely with plastic wrap and refrigerate until cold and mixture is set.
  9. Unwrap the sandwiches and trim the crusts.
  10. Cut each sandwich into 4 triangles or squares.
  11. Note: To add a little color to the sandwiches, you might like to sprinkle a bit of the herbs on top of each square or trangle.
Most Helpful

I made these for a bachelorette party over the weekend. They were delicious and the layers of the filling look gorgeous! I followed the recipe exactly, except I cut mine into three long rectangles instead! Thank you for sharing!

Grace Lynn October 04, 2010

I loved the filling in these delicious little tea sandwiches Stella Mae. What a treat these little treasures were, tender, sweet pear, sharp tangy cheese, robust french shallot, tasty fresh tarragon and roasted walnuts. I ask you....can anything taste better. Thank you for sharing this lovely recipe, which I will be making again. This was the perfect lunch, I highly recommend this dish. Thank you so much for sharing...Made for My 3 Chefs/09 :)

Baby Kato November 24, 2009