Roquefort toasts with peppered pears

Roquefort toasts with peppered pears

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(7 ratings)

Prep: 20 mins Cook: 5 mins

Easy

Serves 2

Peppering the pears gives the whole thing a little bit of attitude without being overpowering

Nutrition and extra info

Nutrition: per serving

  • kcal644
  • fat42g
  • saturates21g
  • carbs57g
  • sugars17g
  • fibre6g
  • protein14g
  • salt2.65g
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Ingredients

  • 2 just-ripe pears, cored, then each cut into 8
    Pear

    Pear

    pair

    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

  • 1 tsp mild olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • peppercorns, crushed (we used a mix of colours)
  • 85g Roquefort
  • 5 tbsp double or whipping cream
    Cream

    Cream

    cree-m

    Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…

  • 2 handfuls baby salad leaves
  • slices from sourdough bread loaf, halved and toasted just before serving

For the dressing

  • 1 tsp walnut oil
  • 2 tsp mild olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1½ tsp wine vinegar (red or white)
  • ½ tsp honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

Method

  1. Heat a griddle pan until very hot, brush or toss the pears with a little oil, sprinkle with the crushed pepper, then griddle for 1-2 mins on each side until nicely striped.

  2. Put the cheese into a mixing bowl, break it up a little with a wooden spoon, then beat it until almost smooth. Very softly whip the cream in a small bowl, then fold into the cheese and spoon into 2 small ramekins or pots.

  3. Whisk the dressing ingredients together with some seasoning, turn the leaves in the dressing a few times to coat, then serve with the toasted sourdough, griddled pears and the cheese.

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Comments (6)

laucat's picture
5

Love this recipe, the blue cheese dip is really light and the whole combination balances well. Really good for a quick, light starter.

lindeens's picture
3

As mentioned above, quantities are too big for a starter. Good taste combination. Overall not too bad :)

feemac's picture
5

Love this recipe. It's so easy and yet very impressive, and makes for a nice change from soup and fish starters. Portions were huge though, would make a nice lunch or will cut the quantities next time for a starter. Couldn't get sourdough bread so toasted some home baked bread and it was fab!

Can't wait to make this again.

hamishmum's picture
4

This was a very easy starter which can be prepared beforehand. I loved the strong roquefort taste mixed with the sweet pears & really enjoyed it. My husband wasn't sure about it being a starter as he prefers his blue cheese at the end of a meal.

tul0jpi's picture
5

This recipe is a fantastic dinner party starter. The balance of the cheese mix and the sweetness of the pears underpinned by the peppercorns makes for a gorgeous combination. I actually used French toast (bread with crust cut off, coated with olive oil and baked in the oven) to add an additional touch of sophistication and the results were excellent. Easy to make for large numers of people in a short time. Could not recommend more!

orbvalley's picture
5

Lovely starter - tasty & easy

Questions (1)

tiffanymoney's picture

It's a little late as I'm making this right now - but there are no quantities for the vinegar and honey in the dressing!! What are the quantities?

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