Roquefort toasts with peppered pears

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• %%

  26 December 2008

  %% rated and commented on this recipe

  

  Lovely starter - tasty & easy

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• 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!

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• 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.

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• 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.

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• 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 :)

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• 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.

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• lil lisa

  14 February 2012

  lil lisa rated this recipe

  

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

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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

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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

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