Roquefort Toasts with Peppered Pears

4.65 (8)
⏱ 25 mins 🍽 Serves 2 🌶 british ✅ Easy 🏷 Canapes

This elegant canapé or starter combines sweet, peppered pears with a rich and creamy Roquefort mixture. The pears are quickly griddled to create attractive char marks, then served alongside dressed baby salad leaves and crisp sourdough toasts. The dish offers a delightful balance of sharp cheese, sweet fruit, and peppery heat, making it a perfect light beginning to a meal. It is designed to serve two people and comes together in just 25 minutes.

Roquefort Toasts with Peppered Pears

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 1/2 tsp wine vinegar (red or white)
  • 1/2 tsp honey

Method

  1. Get a griddle pan very hot. Coat the pear pieces with a little oil, dust them with the crushed peppercorns, and cook for 1-2 mins on each side until distinct grill marks appear.
  2. Place the cheese in a bowl and break it up slightly with a spoon. Beat it until nearly smooth. In a separate small bowl, whip the cream gently until it just holds a soft peak, then fold it into the cheese. Divide the mixture between two small ramekins.
  3. Combine the dressing ingredients in a bowl and whisk them together with seasoning. Toss the salad leaves in the dressing to coat lightly. Serve the dressed leaves with the warm toasted sourdough, the griddled pears, and the pots of cheese.

Nutrition (per serving)

Calories644 kcal
Fat42 g
Saturates21 g
Carbs57 g
Sugars17 g
Fibre6 g
Protein14 g
Sodium1060 mg
Salt2 g

Recipe details

Skill levelEasy
CategoryCanapes
Cuisinebritish