Roquefort Toasts With Peppered Pears Recipes

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ROQUEFORT, PEAR AND WALNUT TOASTS



Roquefort, Pear and Walnut Toasts image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 13m

Yield 4 servings of 3 slices of toast each

Number Of Ingredients 5

1 baguette, thinly sliced on an angle
1 pear, quartered lengthwise and thinly sliced
Lemon wedge
3/4 pound Roquefort, crumbled
1 cup walnut pieces

Steps:

  • Preheat the broiler.
  • Arrange 12 slices of baguette on the broiler pan in a single layer. Toast bread lightly on each side under broiler. Remove broiler pan from broiler. Spread out sliced pears on cutting surface and squeeze the juice of a wedge of lemon over the slices to keep them from browning. Place a slice of pear on each toast and top with Roquefort crumbles and walnut pieces. Return pan to broiler 6 inches from heat source and broil toasts 2 or 3 minutes to melt cheese and toast walnuts. Transfer to a plate and start snacking!

ROQUEFORT PEAR SALAD



Roquefort Pear Salad image

This is the best salad I've ever eaten and I make it all the time. It is tangy from the blue cheese, fruity from the pears, and crunchy from the caramelized pecans. The mustard vinaigrette pulls it all together.

Provided by Michelle Krzmarzick

Categories     Salad     Green Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 14

1 head leaf lettuce, torn into bite-size pieces
3 pears - peeled, cored and chopped
5 ounces Roquefort cheese, crumbled
1 avocado - peeled, pitted, and diced
½ cup thinly sliced green onions
¼ cup white sugar
½ cup pecans
⅓ cup olive oil
3 tablespoons red wine vinegar
1 ½ teaspoons white sugar
1 ½ teaspoons prepared mustard
1 clove garlic, chopped
½ teaspoon salt
fresh ground black pepper to taste

Steps:

  • In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
  • For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
  • In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

Nutrition Facts : Calories 426.2 calories, Carbohydrate 33.1 g, Cholesterol 21.3 mg, Fat 31.6 g, Fiber 7.4 g, Protein 8 g, SaturatedFat 7.6 g, Sodium 654 mg, Sugar 20.8 g

ROQUEFORT PEAR SALAD



Roquefort Pear Salad image

Guests at a barbecue we hosted one summer brought this cool, refreshing salad. Now it's a mainstay at many of our gatherings year-round. The mingling of zesty tastes and textures instantly wakes up the taste buds. -Sherry Duval, Baltimore, Maryland

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 13

10 cups torn salad greens
3 large ripe pears, sliced
1/2 cup thinly sliced green onions
4 ounces crumbled Roquefort blue cheese
1/4 cup slivered almonds, toasted
MUSTARD VINAIGRETTE:
1/3 cup olive oil
3 tablespoons cider vinegar
1-1/2 teaspoons sugar
1-1/2 teaspoons Dijon mustard
1 garlic clove, minced
1/2 teaspoon salt
Pepper to taste

Steps:

  • In a large bowl, combine the salad greens, pears, onions, cheese and almonds. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Pour over salad; toss to coat.

Nutrition Facts : Calories 171 calories, Fat 12g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 303mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

ROQUEFORT TOASTS WITH PEPPERED PEARS



Roquefort toasts with peppered pears image

Peppering the pears gives the whole thing a little bit of attitude without being overpowering

Provided by Jane Hornby

Categories     Canapes, Starter

Time 25m

Number Of Ingredients 11

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 ½ tsp wine vinegar (red or white)
½ tsp honey

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 644 calories, Fat 42 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 14 grams protein, Sodium 2.65 milligram of sodium

ROQUEFORT FRITTERS WITH PEAR AND TARRAGON SALA



Roquefort Fritters with Pear and Tarragon Sala image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 10

8 ounces firm blue cheese, chilled (recommended: Roquefort, Maytag, or Danish Blue)
2 eggs
1/2 cup milk
2 cups bread crumbs (recommended: Japanese Panko)
Vegetable oil, for frying
2 thin-skinned pears, cored and cut into 1/2-inch slices (recommended: Forelle)
2 tablespoons fresh lemon juice
1 teaspoon chopped fresh tarragon
1 teaspoon sugar
Pinch salt and freshly ground black pepper

Steps:

  • Fritters: Cut the cheese into 1-inch cubes and roll lightly between your hands to round off the corners. Chill at least 2 hours. Whisk the egg in a bowl, then whisk in the milk. Place the bread crumbs in a separate bowl. Dip each cube of cheese in the egg, then toss in the bread crumbs to coat. Repeat the process to create a second coating and then a third. (The recipe can be made up to this point and kept refrigerated up to 4 hours in advance.)
  • Salad: Toss the pears with the remaining salad ingredients. Taste and adjust the seasonings with lemon juice, sugar, and salt. Chill until ready to serve. When ready to serve, heat the oil in a deep fryer, or 2 1/2 inches of oil in a deep pot fitted with a deep-frying thermometer, to 365 degrees F. Working in batches of 6 or 7, drop the breaded cheese cubes into the hot oil and fry until evenly browned, about 30 seconds moving them around often. Drain on paper towels. Serve as soon as possible, with pear salad on the side.

ROQUEFORT PEAR SALAD



Roquefort Pear Salad image

Time 25m

Number Of Ingredients 13

1 large bag of Spring Mix Salad Blend
2 ripe pears peeled and sliced
5 ounces blue cheese, crumbled
1 ripe avocado, peeled and sliced
1/2 cup sliced green onions
1/2 cup toasted pecans
1/3 cup olive oil
3 Tablespoons red wine vinegar
1 1/2 teaspoons sugar
1 1/2 teaspoons mustard
1 clove garlic, diced or 1 teaspoon garlic paste
1/2 teaspoon salt
pinch of black pepper

Steps:

  • Spread Spring Mix out on a large platter or place in a large but semi shallow serving dish. Top with pear slices, crumbled blue cheese, avocado slices, green onions and toasted pecans. In a separate small bowl or a quart sized canning jar, combine olive oil, vinegar, sugar, mustard, garlic, salt & pepper. Blend well or put a lid on your jar and give it a good shake. Serve salad with dressing on the side immediately.

PEARS WITH ROQUEFORT AND SAUTERNES SYRUP



Pears With Roquefort and Sauternes Syrup image

A recipe by Kerry Saretsky, as published at Serious Eats. This can be lunch, an appetizer, dessert, or a cheese course. You could substitute Stilton or Gorgonzola for the Roquefort for a different flavor. The pears should be perfectly ripe, neither too hard nor too soft, and absolutely sweet. Any variety will do, as long as it meets those criteria. Since the Sauternes is cooked, it need not be a very expensive bottle (it can be pricy).

Provided by DrGaellon

Categories     Dessert

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

4 tablespoons chopped walnuts
4 pears (see headnote)
2 teaspoons light olive oil
salt
ground black pepper
6 ounces Roquefort cheese (by weight)
1/4-1/2 cup Sauternes wine
1/2 cup Sauternes wine
1/4 cup sugar

Steps:

  • Preheat oven to 325°F Spread the walnuts on a baking sheet. Toast the walnuts in the preheated oven, 5-10 minutes, until fragrant and golden brown. Transfer to a plate to cool. Increase oven temperature to 375°F.
  • Remove stems from pears. Slice in half and remove core and any fibers with a melon baller. Rub pears all over with olive oil, then season with salt and pepper. Place each pear (2 halves) in an individual gratin dish.
  • Combine the cheese and walnuts. Pack this mixture into the cavity in each pear half. Add 1-2 tbsp Sauternes to each dish. Bake in preheated oven 30-35 minutes, until cheese is bubbly and pears are soft.
  • Meanwhile, in a small pot, combine 1/2 c Sauternes with sugar. Bring to a boil, whisking until sugar dissolves and syrup is clear. Remove from heat and let cool while pears finish baking. Drizzle syrup over pears before serving.

Nutrition Facts : Calories 368.6, Fat 20.2, SaturatedFat 8.9, Cholesterol 38.3, Sodium 771.1, Carbohydrate 40, Fiber 5.6, Sugar 28.9, Protein 10.9

PEARS BAKED WITH ROQUEFORT CHEESE



Pears Baked With Roquefort Cheese image

Provided by Florence Fabricant

Categories     appetizer, dessert

Time 1h

Yield 4 servings

Number Of Ingredients 5

1/4 cup ground walnuts
4 tablespoons Roquefort cheese, at room temperature
1 tablespoon fresh lemon juice
4 ripe but firm Bartlett pears
1 cup dry white wine

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.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 9 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 104 milligrams, Sugar 19 grams, TransFat 0 grams

ROQUEFORT BUTTER AND RED PEAR TEA SANDWICHES



Roquefort Butter and Red Pear Tea Sandwiches image

The red skins of the pears are a colorful accent to these simple tea sandwiches. Use the Roquefort butter in other combinations such as with watercress or thinly sliced tomato.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 2 dozen

Number Of Ingredients 7

Juice of 1 lemon
2 tablespoons water
1 red pear, cored and very thinly sliced
4 ounces Roquefort cheese, crumbled
1/4 cup (1 stick) unsalted butter, room temperature
1/8 teaspoon freshly ground pepper
16 thin slices white bread or brioche

Steps:

  • Combine lemon juice and the water in a small bowl; immerse sliced pears until ready to use to prevent discoloration. Blot dry with paper towels before using.
  • In a medium bowl, gently stir Roquefort into butter, leaving small bits of cheese. Be careful not to overmix, or the butter will turn blue. Add pepper.
  • Spread a thin layer of Roquefort butter on two slices of bread. Line one with pears, overlapping slightly, and top with the other bread slice. Use a serrated knife to trim crusts and cut into three rectangles (about 1 by 3 inches). Repeat with remaining ingredients. Cover with damp paper towels until ready to serve.

PEAR AND ROAST BEETS WITH ROQUEFORT



Pear and Roast Beets With Roquefort image

Provided by Moira Hodgson

Categories     salads and dressings, appetizer, side dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 9

6 beets
1/2 cup walnuts
1 bunch watercress, stems trimmed
1 head endive, cut in thin slivers
1/4 cup walnut oil
1 tablespoon red wine vinegar (or to taste)
Coarse salt and freshly ground pepper to taste
1 Comice or Bartlett pear
1/3 pound Roquefort cheese

Steps:

  • Preheat oven to 375 degrees. Trim the stems from the beets. Place the beets on a rack and bake them in their skins for about an hour, or until they are tender when tested with a fork. Cool and slip off their skins.
  • While the beets are cooling, place the walnuts on a baking sheet and toast them in the oven for about 10 minutes. Remove, cool and chop coarsely.
  • Place the watercress leaves and the endive in a bowl. Whisk together the walnut oil, vinegar, salt and pepper and pour the dressing over the watercress and endive. Toss thoroughly and correct seasoning.
  • Slice the beets; core and slice the pears. Divide the salad among four plates. Arrange slices of beets and pears on each salad plate. Crumble the Roquefort over the top, sprinkle with walnuts and a little more pepper and serve.

Nutrition Facts : @context http, Calories 373, UnsaturatedFat 18 grams, Carbohydrate 21 grams, Fat 28 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 791 milligrams, Sugar 13 grams

PEAR, ROQUEFORT AND ROSEMARY FRENCH GALETTES - TARTELETTES



Pear, Roquefort and Rosemary French Galettes - Tartelettes image

These wonderful little tartelettes are made from a combination of ripe, sweet pears with tangy, sharp Roquefort blue cheese and aromatic rosemary.They make an excellent and very elegant starter; they are also wonderful if served as a light luncheon dish, with salads and chutney or pickles. The galettes can be assembled several hours in advance - or even the night before - then chilled until you are ready to bake and serve them. I have stipulated shortcrust pastry - but puff pastry can also be used.

Provided by French Tart

Categories     Lunch/Snacks

Time 30m

Yield 4 Galettes, 4 serving(s)

Number Of Ingredients 13

2 egg whites, whisked until frothy
250 g Roquefort cheese
1 tablespoon creme fraiche
450 g shortcrust pastry
1 tablespoon finely chopped fresh rosemary leaf
50 g salted butter
2 large pears, peeled, cored and cut into 1/2-inch slices
1 teaspoon cumin seed
extra rosemary (to garnish)
2 egg yolks, beaten with 1 tablespoon of milk
salt
fresh ground pepper
danish blue cheese (optional) or bleu d'auvergne cheese (optional)

Steps:

  • Put the blue cheese into a bowl and lightly crush or mash it. Add the whisked egg whites and the creme fraiche.
  • Add salt and black pepper to taste and mix it to a coarse paste.
  • Set aside and then chill it.
  • Roll out the pre-prepared shortcrust or puff pastry. Using a plain or fluted 5" cutter, cut out four circles.
  • Put them on a lightly greased baking sheet and prick them all over with a fork.
  • Carefully spread the chilled blue cheese mixture all over them, leaving a border of about 1/2" to 3/4".Then sprinkle them with the finely chopped fresh rosemary leaves & store in the fridge.
  • Pre-heat the oven to 220C/400F/Gas 6.
  • Melt the butter in a shallow large pan & then add the pear slices, and about 3-4 tablespoons of water.
  • Cook gently for about 6-8 minutes until the pears are tender but still holding their shape. Allow to cool.
  • Arrange the pears over the chilled galettes in neatly overlapping circles and brush with a little melted butter.
  • Sprinkle over the cumin seeds and a few extra rosemary leaves, season with salt and pepper and bring the edges of the pastry up and over the edge of the pears, to form a loose crust.
  • Brush the tops of the galettes & the pastry with the beaten egg yolks & milk mixture.
  • Bake for 15-20 minutes until golden brown.
  • Cool the galettes slightly before serving with salads, pickles or chutney.

Nutrition Facts : Calories 963.2, Fat 67.7, SaturatedFat 28.7, Cholesterol 171.3, Sodium 1796.8, Carbohydrate 67.4, Fiber 7.5, Sugar 11.6, Protein 23.6

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