Roquefort Toasts With Peppered Pears
In this delightful recipe, juicy pears are lightly charred on a hot griddle before being paired with creamy Roquefort and a fresh salad. Drizzled with a tangy dressing and served alongside toasted sourdough slices, this dish is a perfect blend of sweet and savory flavors.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
5M
Prep Time
PT20M
Yield
Serves 2
Nutrition
- Calories: 644 calories
- Fat Content: 42 grams fat
- Saturated Fat Content: 21 grams saturated fat
- Carbohydrate Content: 57 grams carbohydrates
- Sugar Content: 17 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 14 grams protein
- Sodium Content: 2.65 milligram of sodium
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