Photo: Sara Cervera
Roquefort toasts with peppered pears
11 ingredients
20 min + 5 min
Serves 2
openrecipes
Peppering the pears gives the whole thing a little bit of attitude without being overpowering
Estimated Nutrition (whole recipe, rough)
937
Calories
19g
Protein
24g
Fat
159g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pear | 1 medium (178g) | 101 |
| Sourdough | 1 slice (36g) | 93 |
| Honey | 1 tbsp (21g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Walnut | 1 walnut half (4g) | 26 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- wine vinegar (red or white)
- honey
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes