The BBC Good Food logo
Roquefort toasts with peppered pears

Roquefort toasts with peppered pears

By
A star rating of 4.7 out of 5.8 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook from Jamie Oliver, Mary Berry and Nadiya Hussain
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

Nutrition: per serving
NutrientUnit
kcal644
fat42g
saturates21g
carbs57g
sugars17g
fibre6g
protein14g
salt2.65g
Advertisement

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
  • 1 ½ tsp wine vinegar (red or white)
  • ½ tsp honey

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, December 2008

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.8 ratings
Advertisement
Advertisement
Advertisement

Sponsored content