Best Roquefort Pear And Walnut Toasts Recipes

PEARS STUFFED WITH ROQUEFORT AND WALNUTS IN PASTRY

Steps:

• Preheat oven to 425°F.
• Mash together cheese, bread crumbs, walnuts, and pepper to taste with a fork. Freeze mixture just until firm, about 10 minutes.
• Scoop out center of bottom of each pear with large end of a melon-ball cutter, then continue to remove core to make a 1/4-cup cavity. Fill each cavity evenly with cheese mixture and seal bottom with a small piece of bread.
• Roll out pastry 1/16 inch thick into a 15-inch square on a lightly floured surface with a floured rolling pin. Cut dough into quarters to make 4 equal pieces.
• Stand 1 pear in center of a pastry square and brush pear all over with egg. Bring 1 corner of pastry up toward top of pear, pressing it against pear to adhere. Repeat with adjacent corner, then generously brush extending pastry fold with egg before pressing closely against side of pear. Repeat process with remaining 2 corners. Fold top points of pastry 1/4 inch down (see photo) and brush with egg. Transfer wrapped pear to a buttered large shallow (1-inch-deep) baking pan and chill while wrapping remaining pears (make sure pears are 5 inches apart in baking pan).
• Chill wrapped pears 30 minutes.
• Bake pears in middle of oven 20 minutes, or until fruit is just tender when pierced with a knife and pastry is golden and cooked through (pastry will shrink a bit). Cool pears at least 15 minutes before serving warm or at room temperature.

ROQUEFORT AND TOASTED WALNUT SALAD

Steps:

• In blender or food processor, place all dressing ingredients. Cover and blend on high speed about 1 minute or until smooth.
• In large bowl, mix all salad ingredients. Add dressing; toss to coat.

PEARS BAKED WITH ROQUEFORT CHEESE

Steps:

• Preheat oven to 375 degrees.
• Combine the walnuts, cheese and lemon juice in a bowl, mashing the ingredients together to make a paste.
• Peel, halve and core the pears. Stuff the cavity of each pear half with a spoonful of the Roquefort mixture, mounding it up slightly. Place the stuffed pears in a shallow baking dish and pour the wine around them.
• Bake about 30 minutes, until the pears are tender. Allow to cool about 20 minutes before serving.

TOAST AU ROQUEFORT

Steps:

• Put the cheese and creme fraiche into the container of a food processor or electric blender. Blend thoroughly. Scrape the mixture into a small bowl and add the walnuts. Blend well.
• Toast the bread on both sides.
• Spread one slice of toast with one-sixth of the cheese mixture. Top this with a second slice of toast and spread this with another sixth of the cheese mixture. Repeat with a third slice of toast and top with a final slice of toast. Press gently to make a sandwich. Prepare a second sandwich in the same manner as the first.
• Using a sharp knife with a serrated blade, carefully trim off and discard the crusts of each sandwich. Cut each of the trimmed sandwiches into four rectangles of equal size. Arrange on a platter and garnish with sprigs of chervil.