The Teaspoon: Pear and Roquefort Bruschettas

by Diana

Last week, as part of the weekly French class I attend, we watched a video about the process of making Roquefort cheese -or blue cheese, as you Anglo-Saxon people call it-. It is expected of course, that after watching that video at eight in the evening I would end up in the supermarket across the street, buying a good piece of "value" Roquefort -shame on me-. I shared my intentions with one of my classmates, a lovely trustworthy vegetarian young woman, who suggested to prepare my cheese with pears and bake it in the oven. Her expression seemed so pleasurable and gratifying whilst she described me that combination of flavours that I just had to do what she said. So I obeyed her blindly and tried at home this bruschettas that I am now posting here. And if you accompany them with a glass of good red wine -not the "value" one please- you'll have a fully delicious -and almost French- experience. I hope you like it!

Bon appétit!

Ingredients

1 baguette, cut into slices of 1 cm (I made only 6 slices and saved the rest of the baguette)

1-2 pears

100 g Roquefort cheese -blue cheese-

50 ml Extra virgin olive oil

50 ml Honey

Fresh dill or basil to garnish -optional-

Preparation method

Preheat the oven to 180 C / 356 F

Cut the pears longwise, in slices of about 50 mm each. Set aside.

Cut the Roquefort cheese in slices of about 50 mm as well. Set aside.

Place the baguette slices in a baking tray. Pour 1 teaspoon of olive oil on top of each slice. Place one pear slice on each slice of baguette. Now place the slices of Roquefort cheese, one on top of each baguette as well. Finally, pour a teaspoon of honey on top of each bruschetta and bake in the preheat oven for about 15-20 minutes, or until the cheese has melted and it turned slightly brown.