Roquefort toasts with peppered pears
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Roquefort toasts with peppered pears

By Jane Hornby

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

  • Prep:20 mins
    Cook:5 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 644
  • fat 42g
  • saturates 21g
  • carbs 57g
  • sugars 17g
  • fibre 6g
  • protein 14g
  • 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

  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.

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