ROQUEFORT TOASTS WITH PEPPERED PEARS

Roquefort toasts with peppered pears image

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

Provided by Jane Hornby

Time 25m

Number Of Ingredients 11

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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

Steps:

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.

Nutrition Facts : Calories 644 calories, Fat 42 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 14 grams protein, Sodium 2.65 milligram of sodium