Pear and blue cheese toasts
Savour these slices of toasted sourdough rye, covered in blue cheese and lemon juice-soaked pear, and drizzled with salted brown butter honey
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 1pear, unpeeled, very thinly sliced
- ½lemon, juiced
- 100g salted butter
- 2tbsp runny honey
- 4small slices of rye sourdough
- 120g blue cheese (we used dolcelatte)
- 2thyme sprigs, leaves picked
- 10g toasted pecans, finely chopped
Instructions
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.