Roquefort toasts with peppered pears

Name: Roquefort toasts with peppered pears
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 2
Cuisine: Global
Ingredients: 2 just-ripe pears, cored, then each cut into 8; 1 teaspoon mild olive oil; 1 serving peppercorns, crushed (we used a mix of colours); 85 grams Roquefort; 5 Tbsps double or whipping cream; 2 handfuls baby salad leaves; 1 slice from sourdough bread loaf, halved and toasted just before serving; 1 teaspoon walnut oil; 2 teaspoons mild olive oil; 2 teaspoons wine vinegar (red or white); 1 teaspoons honey

If you have around 25 minutes to spend in the kitchen, Roquefort toasts with peppered pears might be an outstanding lacto ovo vegetarian recipe to try. One serving contains 572 calories, 15g of protein, and 37g of fat. This recipe serves 2. This recipe covers 16% of your daily requirements of vitamins and minerals. 21 person found this recipe to be yummy and satisfying. A mixture of walnut oil, wine vinegar, whipping cream, and a handful of other ingredients are all it takes to make this recipe so delicious.

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.

Ingredients you will need

Pepper

Pear

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Cheese

Cream

Equipment you will use

Wooden Spoon

Mixing Bowl

Ramekin

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.

Ingredients you will need

Seasoning