ROQUEFORT TOASTS WITH PEPPERED PEARS
Peppering the pears gives the whole thing a little bit of attitude without being overpowering
Provided by Jane Hornby
Categories Canapes, Starter
Time 25m
Number Of Ingredients 11
Steps:
- Heat a griddle pan until very hot, brush or toss the pears with a little oil, sprinkle with the crushed pepper, then griddle for 1-2 mins on each side until nicely striped.
- Put the cheese into a mixing bowl, break it up a little with a wooden spoon, then beat it until almost smooth. Very softly whip the cream in a small bowl, then fold into the cheese and spoon into 2 small ramekins or pots.
- Whisk the dressing ingredients together with some seasoning, turn the leaves in the dressing a few times to coat, then serve with the toasted sourdough, griddled pears and the cheese.
Nutrition Facts : Calories 644 calories, Fat 42 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 14 grams protein, Sodium 2.65 milligram of sodium
ROQUEFORT, PEAR AND WALNUT TOASTS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 13m
Yield 4 servings of 3 slices of toast each
Number Of Ingredients 5
Steps:
- Preheat the broiler.
- Arrange 12 slices of baguette on the broiler pan in a single layer. Toast bread lightly on each side under broiler. Remove broiler pan from broiler. Spread out sliced pears on cutting surface and squeeze the juice of a wedge of lemon over the slices to keep them from browning. Place a slice of pear on each toast and top with Roquefort crumbles and walnut pieces. Return pan to broiler 6 inches from heat source and broil toasts 2 or 3 minutes to melt cheese and toast walnuts. Transfer to a plate and start snacking!
TOAST AU ROQUEFORT
Provided by Craig Claiborne And Pierre Franey
Categories easy, lunch, quick, appetizer
Time 20m
Yield Eight sandwiches
Number Of Ingredients 5
Steps:
- Put the cheese and creme fraiche into the container of a food processor or electric blender. Blend thoroughly. Scrape the mixture into a small bowl and add the walnuts. Blend well.
- Toast the bread on both sides.
- Spread one slice of toast with one-sixth of the cheese mixture. Top this with a second slice of toast and spread this with another sixth of the cheese mixture. Repeat with a third slice of toast and top with a final slice of toast. Press gently to make a sandwich. Prepare a second sandwich in the same manner as the first.
- Using a sharp knife with a serrated blade, carefully trim off and discard the crusts of each sandwich. Cut each of the trimmed sandwiches into four rectangles of equal size. Arrange on a platter and garnish with sprigs of chervil.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 16 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 556 milligrams, Sugar 2 grams, TransFat 0 grams
CREAMED CHICKEN
Provided by Craig Claiborne And Pierre Franey
Categories breakfast, brunch, sauces and gravies, main course
Time 20m
Yield Four servings
Number Of Ingredients 9
Steps:
- Melt the butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the broth, stirring rapidly with the whisk. Let the mixture simmer, stirring often, about 10 minutes. Add the cream, salt, pepper, nutmeg and cayenne.
- Add the chicken and reheat gently. Serve on waffles or toast.
Nutrition Facts : @context http, Calories 367, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 25 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 13 grams, Sodium 480 milligrams, Sugar 2 grams, TransFat 0 grams
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