White Stilton and Apricot Toasts

This quick idea uses white Stilton with apricots and sweetened bread to make a deliciously fruity snack.

Serves 4 White stilton and apricot toasts


4 thick slices brioche, chollah, bun loaf or panetonne

butter, for spreading

1 x 411g can apricot halves in natural juice, drained

100g (4oz) white Stilton with apricots, sliced

4 heaped teaspoons light or dark muscovado sugar

mint leaves, to decorate (optional)


1. Preheat the grill. Toast the bread lightly on both sides, then spread one side with butter.

2. Arrange the apricot halves and sliced Stilton onto the toasted bread, squashing the apricots down slightly with a fork. Sprinkle a teaspoon of sugar over the top of each toast.

3. Grill until the cheese melts and the sugar begins to caramelise. Cool for a moment, decorate with mint leaves, then serve.

Cook’s Tip: Try using Wensleydale with apricots or with pear & ginger, or try Stilton with cranberries instead.