Pear, Gorgonzola & Walnut Loaf

Simon Rimmer, Sunday Brunch

Ingredients

• 3 eggs
• 250g self raising flour
• 100ml olive oil
• 100ml milk
• 250g chopped pears
• 150g chopped walnuts
• 125g crumbed gorgonzola for inside loaf
• 75g crumbed gorgonzola for top of loaf
• 25g pine nuts
• 25g chopped fresh thyme
• 1 teaspoon ground black pepper

To serve

• 6 plum tomatoes
• 1 teaspoon salt
• 1 teaspoon sugar
• 100ml olive oil
• 1 teaspoon sherry vinegar

Method

• Beat 3 eggs into 250g self raising flour along with 100ml olive oil and 100ml milk.
• Add 250g chopped pears, 150g chopped walnuts, 125g crumbed gorgonzola, 25g pine nuts, 25g chopped fresh thyme and a teaspoon of ground black pepper.
• Spoon into a greased and lined loaf tin, top with 75g extra gorgonzola. Bake at 170C for 45 minutes. Cool.
• Mix 6 plum tomatoes, 1 teaspoon salt, 1 teaspoon sugar, 100ml olive oil, 1 teaspoon sherry vinegar. Warm 3-4 minutes, then cool.

Serve bread with the tomatoes piled on top.