Roquefort toasts with peppered pears
By Jane Hornby
Peppering the pears gives the whole thing a little bit of attitude without being overpowering
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Prep:20 mins
Cook:5 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 644
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fat 42g
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saturates 21g
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carbs 57g
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sugars 17g
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fibre 6g
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protein 14g
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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
- 1 tsp walnut oil
- 2 tsp mild olive oil
- wine vinegar (red or white)
- honey
Method
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.
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.
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.
