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Jenny Bristow's Crostini with Peaches, Pears and Irish Blue Cheese or Camembert

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Release date:

1 hour, 57 minutes

Last on

Wed 26 Mar 2014 15:03

Jenny Bristow's Crostini with Peaches, Pears and Irish Blue Cheese or Camembert

Serves 2-3


25g/1oz butter

1 dsp sugar

2 dsp honey

2-3 peaches – stoned and cut into thick slices

2-3 pears – cored and cut into wedges

1 small crusty loaf – thickly sliced

2 dsp olive oil

175g/6oz Irish Blue cheese – thickly sliced

Good pinch freshly ground black pepper



Heat the butter, sugar and honey in a saucepan.  Add the peaches and pears and toss around in the hot syrup until well coated and slightly golden, then remove from the heat.


Arrange the bread on a baking tray and place below a hot grill.  Toast evenly on both sides.  Remove the bread from the grill, drizzle with olive oil, and top with cheese.  Return to the grill until the cheese begins to soften and melt.


Arrange the crostini on individual plates.  Using a slotted spoon, top with the peaches and pears.  Drizzle with a little of the syrup, sprinkle with pepper and serve immediately.




Another great idea is either toasted crostini or ciabatta spread with pesto, topped with pears either grilled or cooked in the fry pan, then topped with parma ham and slices of Brie cheese, before toasting under a hot grill.

A Hearty Open Toasted Steak Sandwich

In this recipe only 4-6ozs, 110g-150g of red meat is used and combined cleverly with warm granary bread, pesto, salad ingredients and topped with a good tasty low fat dressing.

This dish is made with prime farm quality assured local beef. A great idea for a snack or tasty dish served with lots of salad.


110-150g prime steak

1 granary baguette

1 dsp olive oil

Few drops balsamic vinegar

1 dsp pesto

Assorted leaves

8-10 baby tomatoes

60g sliced mushroom



2 dsp low fat fromage frais

1 tsp chopped herbs e.g. parsley, basil

1 tsp pesto

Few drops balsamic vinegar



Carefully slice the meat very finely.  Place in a bowl with a little olive oil and a few drops of balsamic vinegar, toss around and leave to marinade for 5 minutes approximately.

Cut the break in half, sprinkle with oil and toast the bread.

In a hot stir fry pan or griddle pan add the drained steak pieces, cook over a high temperature turning often.

Add the baby tomatoes, mushrooms and continue cooking for 4-5 minutes.

Spread the toasted bread with pesto, top with the cooked steak pieces, garnish with salad leaves.

Pour over the dressing of fromage frais mixed with herbs, pesto and balsamic vinegar.

Serve hot.

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