Roquefort toasts with peppered pears

Latest comments and suggestions

• %%

  26 December 2008

  %% rated and commented on this recipe

  

  Lovely starter - tasty & easy

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• James Poxon

  10 January 2009

  James Poxon rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jo

  18 January 2009

  Jo rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• feemac

  15 April 2009

  feemac rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lindeens

  25 November 2010

  lindeens rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kay

  17 December 2011

  Kay rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lil lisa

  14 February 2012

  lil lisa rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/8262/

Your binder

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 2 just-ripe pears , cored, then each cut into 8
• 1 tsp mild olive oil
• peppercorns , crushed (we used a mix of colours)
• 85g Roquefort
• 5 tbsp double or whipping cream
• 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
• wine vinegar (red or white)
• honey

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Preparation and cooking times

Prep 20 mins

Cook 5 mins

Ingredients

• 2 just-ripe pears , cored, then each cut into 8
• 1 tsp mild olive oil
• peppercorns , crushed (we used a mix of colours)
• 85g Roquefort
• 5 tbsp double or whipping cream
• 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
• wine vinegar (red or white)
• honey

Per serving

644 kcalories, protein 14g, carbohydrate 57g, fat 42 g, saturated fat 21g, fibre 6g, sugar 17g, salt 2.65 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.