Sauteed silverbeet, creamed blue cheese and pine nut bruschetta

I had these last night, and scoffed a half dozen or so. I love the savoury flavour of silverbeet, creamy richness of the blue cheese and slight sweetness the roasted pine nuts bring to the table. I chop up the stems of the silverbeet quite finely, then saute in a bit of butter until they start to caramelise and go golden.

Ingredients

2 slices	Sourdough bread (Main)
30 g	Blue cheese (Main)
1 splash	Cream
1 splash	Oil, to fry
1 slice	Butter, to fry
3 leaves	Silverbeet, sliced steams and chopped leaves (Main)
1 knob	Butter
1 dash	Water
1 to serve	Pine nuts, toasted

Directions

1. Slice some sourdough and brush with olive oil. Grill until crisp around the edges.
2. Break up some blue cheese and place in a mixing bowl. Whisk the cheese with a splash of cream to form a loose spread.
3. Heat a frying pan and add a splash of oil and butter.
4. Fry sliced silverbeet stems until golden, then add the chopped leaves with a knob of butter and a dash of water to help wilt. Cook for 4 or 5 minutes.
5. To put together, add a generous lick of the creamed blue cheese to the bruschetta bases. Top with cooked silverbeet, then finish with a scattering of the toasted pine nuts.