Make these pear and blue cheese toasts, then check out our broccoli and blue cheese salad, broccoli blue cheese bake and more blue cheese recipes.

Pears are picked when mature, not ripe, so they might still be firm when you add them to your shopping basket. To check for ripeness, apply pressure at the top near the stem – if the fruit yields slightly, it’s good to go.


  • 1 pear, unpeeled, very thinly sliced
  • ½ lemon, juiced
  • 100g salted butter
  • 2 tbsp runny honey
  • 4 small slices of rye sourdough
  • 120g blue cheese (we used dolcelatte)
  • 2 thyme sprigs, leaves picked
  • 10g toasted pecans, finely chopped


  • STEP 1

    Put the pear slices in a small bowl and toss with the lemon juice.

  • STEP 2

    Melt the butter in a small pan over a medium heat and cook for 6-8 mins or until brown and nutty. Add the honey, turn off the heat and vigorously whisk until the honey is melted and combined with the butter. Cover and keep warm.

  • STEP 3

    Toast the bread lightly. Spread each slice thickly with the blue cheese. Drain the pear slices, patting them dry, then top each toast with a few. Give the brown butter honey a final whisk, then drizzle over the toasts. Scatter with the thyme leaves and pecans, and serve.

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