Take advantage of seasonal fruit with this quick and tasty nashi pear and chicken bruschetta.


  • 1/2 cup walnuts
  • 2 teaspoons honey
  • 2 cups poached chicken breast, shredded
  • 1 nashi pear, thinly sliced
  • 2 celery sticks, thinly sliced
  • 50g baby rocket leaves
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 8 slices multigrain sourdough bread, chargrilled, to serve


  1. Toast walnuts at 180C/160C fan forced on a tray lined with baking paper for 5 minutes. Drizzle with honey. Bake for 2 minutes.
  2. Place shredded poached chicken breast, nashi pear, celery sticks, baby rocket leaves, mayo and Dijon mustard in a bowl. Toss to combine.
  3. Place on 8 slices chargrilled multigrain sourdough bread. Sprinkle over nuts.