Sophisticated walnut and pear bruschetta with Kroon Edam

Serves: 6 People | Preparation time: 10 minutes - Cooking time: 20 minutes


This tasty bruschetta is combined with delicious watercress and walnut pesto and topped with slices of Kroon Edam. Perfect as a deliciously rich lunch or snack.


– ½ walnut loaf, cut into 6 x 1cm (½”) thick slices

– 75g (3oz) watercress

– 25g (1oz) walnut pieces

– 30ml (2 tbsp) walnut oil

– 1 ripe pear

– Juice ½ lemon

– 125g (4oz) Kroon Edam, sliced



1. Preheat the oven to 200ºC, 400ºF, Gas Mark 6. Place the watercress, walnuts and oil in a food processor and blend to a make a smooth pesto.

2. Arrange the walnut bread slices on a baking sheet and cook for 10 minutes, turning halfway through, until crisp.

3. Cut the pear into quarters, remove the core and cut into thin slices. Place in a bowl and sprinkle over the lemon juice.

4. Spread the watercress pesto over the base of the bread, top each with 3 slices of pear then top with the Kroon Edam cheese.

5. Return to the oven and cook for 10-12 minutes until the cheese has melted and is starting to brown Cut each slice in half and serve garnished with watercress and a drizzle of walnut oil.


kroon-cheese-packshot-edam-mild-wdgCook tips

Assemble the bruschetta in advance, so they can just be popped in the oven when your guests arrive. Alternatively, cut the bruschetta in half to create bite-sized pieces for a tasty light snack. If you do not have a food processor, you can use a large pestle and mortar to grind the ingredients of the pesto. You could use Kroon Gouda Mild cheese as an alternative with this dish.

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