Name: Roquefort toasts with peppered pears
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2
Cuisine: British
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; 1 ½ tsp wine vinegar (red or white); ½ tsp honey

Home
Recipes
Roquefort toasts with peppered pears

Roquefort toasts with peppered pears

Jane Hornby

Save recipe

Serves 2

Easy

Prep: 20 mins

Cook: 5 mins

A star rating of 4.7 out of 5.8 ratingsRate

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Roast duck two ways with spiced clementine sauce

A star rating of 4.8 out of 5.9 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal644
fat42g
saturates21g
carbs57g
sugars17g
fibre6g
protein14g
salt2.65g

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.

Recipe from Good Food magazine, December 2008

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.7 out of 5.8 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now