Pear and blue cheese toasts
Serves 2
Easy
Prep:
Cook:
Savour these slices of toasted sourdough rye, covered in blue cheese and lemon juice-soaked pear, and drizzled with salted brown butter honey
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- 1 pearunpeeled, very thinly sliced
- ½ lemonjuiced
- 100g salted butter
- 2 tbsp runny honey
- 4 small slices of rye sourdough
- 120g blue cheese(we used dolcelatte)
- 2 thyme sprigsleaves picked
- 10g toasted pecansfinely 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.
