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
- Serves: 2 persons
- 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
Step 1Put the pear slices in a small bowl and toss with the lemon juice.
Step 2Melt 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 3Toast 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.