Roquefort toasts with peppered pears


Roquefort toasts with peppered pears

Roquefort toasts with peppered pears
Roquefort toasts with peppered pears

You’ll love this as a change from the classic pear and blue cheese salad. Dip and spread the cheese, as you would pâté, and linger over it with a glass of good wine.


Takes 25 minutes • Serves 2 (easily doubled).

– 2 just ripe pears, cored and cut into 8 pieces.

– 1 tsp mild olive oil.

– ¼ tsp peppercorns, crushed (we used a mix of colours).

– 85g/3oz Roquefort.

– 5 tbsp double or whipping cream.

– 2 handfuls of baby salad leaves.

– slices from sourdough loaf, halved and toasted just before serving.


– 1 tsp walnut oil.

– 2 tsp mild olive oil.

– 1½ tsp wine vinegar (red or white).

– ½ tsp clear honey.


Step 1:
Heat a griddle pan until very hot, brush or toss the pears with a little oil, sprinkle with the crushed peppercorns, then griddle for 1–2 minutes on each side until nicely striped.

Step 2:
Put the Roquefort into a mixing bowl, break it up a little with a wooden spoon, then beat until almost smooth. Very softly whip the cream in a small bowl, then fold into the cheese and spoon into two small ramekins or pots.

Step 3:
Whisk the dressing ingredients together with some seasoning, turn the salad leaves in the dressing a few times to coat, then serve with the toasted sourdough, griddled pears and the cheese.

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