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(Serves 2-3)

Ingredients

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

Method

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.

Variation

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.