Roquefort Toasts With Peppered Pears

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

• Cooking Time Prep 20 mins
  Cook 5 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  644

• Protein

  14g

• Carbs

  57g

• Fat

  42g

• Saturates

  21g

• Fibre

  6g

• Sugar

  17g

• 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
• For the dressing
• 1 tsp walnut oil
• 2 tsp mild olive oil
• wine vinegar (red or white)
• honey

Directions

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.

Categories: All Christmas