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Roquefort toasts with peppered pears

Roquefort toasts with peppered pears

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Rating: 5 out of 5.8 ratings
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  • 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
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Ingredients

For the dressing

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

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Overall rating

Rating: 5 out of 5.8 ratings
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