Roquefort toasts with peppered pears

Roquefort toasts with peppered pears

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(7 ratings)

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Cooking time

Prep: 20 mins Cook: 5 mins

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
644
protein
14g
carbs
57g
fat
42g
saturates
21g
fibre
6g
sugar
17g
salt
2.65g

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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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.

Recipe from Good Food magazine, December 2008

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Comments

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

feemac's picture
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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
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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
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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
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Lovely starter - tasty & easy

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