Roquefort toasts with peppered pears
Peppering the pears gives the whole thing a little bit of attitude without
being overpowering
- Prep: 20 mins
Cook: 5 mins
- Serves 2
- Easy
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.
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