Pear, roquefort & hazelnuts

Pear, roquefort & hazelnuts

By
From
Toast
Serves
4
Photographer
Akiko Ida

Ingredients

Quantity Ingredient
1 large pear
or 2 small pears
1 handful shelled hazelnuts
4 slices wholemeal bread
150g roquefort
2 tablespoons balsamic vinegar glaze
salt
pepper

Method

  1. Quarter the pear(s), remove the core(s), then thinly slice the quarters. Roughly chop the hazelnuts. Lay the pear slices on the bread and top with large chunks of Roquefort. Put under the grill for 5 to 10 minutes. Sprinkle with chopped hazelnuts and drizzle with a few drops of balsamic vinegar glaze. Season with salt and pepper before serving.
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