Baked chilli pear and fig bruschetta

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Baked chilli pear and fig bruschetta

Suitable for vegans
Category Starter
Serves 4
Preparation 20 mins
Cooking 35 mins

Rating: Rated 5 / 5 (1 ratings)

GO VEGAN: Grate a vegan blue-style cheese over the bruschetta in place of the Stilton.


  • 40g hazelnuts
  • 3 tbsp olive oil
  • 1 clove garlic, chopped
  • 4 figs, scored into wedges
  • 5 tbsp balsamic vinegar
  • 100g vegetarian Stilton, crumbled
  • 40g pine nuts
  • 2 pears, cored and cut into wedges
  • 1 small chilli, chopped
  • 100g black grapes, halved and deseeded
  • 8 slices bread


Stage 1

Preheat the oven to 200C/fan 180C/gas 6. Place the hazelnuts and pine nuts in a roasting pan and bake for
10 minutes, until toasted. Remove from the heat and transfer to a plate.

Stage 2

Add the oil, pear, garlic and chilli to the roasting tin, turning the pear slices until well coated. Bake for 10 minutes. Remove from the heat and add the figs, grapes and balsamic vinegar, then bake for a further 10–15 minutes.

Stage 3

Meanwhile, toast the slices of bread and arrange on serving plates.

Stage 4

Remove the roasting pan from the oven and stir in the nuts. Divide between the toast slices and scatter over the crumbled cheese. Drizzle with the pan juices and serve.


Baked chilli pear and fig bruschetta


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Liz Martin

Nutritional info

Nutritional values are per serving.

  • Calories: 669g
  • Fat: 32.5g
  • Saturated fat: 8g
  • Protein: 17g
  • Carbohydrates: 76.5g
  • Sugars: 43.5g
  • Fibre: 10g
  • Salt: 1.5g

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