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Pear and blue cheese toasts

Slices of rye sour dough topped with blue cheese, pear and salted butter honey on a board

Pear and blue cheese toasts

Name: Pear and blue cheese toasts
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 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

Nadine Brown

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Serves 2

Easy

Prep: 10 mins

Cook: 10 mins

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Savour these slices of toasted sourdough rye, covered in blue cheese and lemon juice-soaked pear, and drizzled with salted brown butter honey

Vegetarian

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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. For more inspiration, check out our honey butter toast recipe.

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.

Ingredients

Nutrition

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

Nutrition: per serving

kcal969
fat67.4g
saturates39.8g
carbs67.1g
sugars27.6g
fibre7.2g
protein19.9g
salt3.1g

Method

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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Nadine Brown

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