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Recipe Detail Page
Roquefort Beer Toasts with Watercress and Dried Pear Salad
Spring 2003
Roquefort is the most popular French blue cheese. Made with sheep's milk, it is slightly salty and spicy. These toasts also make a good hors d'eouvre for passing at a party.
Serves 4
1/2 cup (125 mL) Roquefort cheese
1/4 cup (50 mL) softened butter
1/4 tsp (1 mL) chili flakes
4 slices beer toast (recipe follows)
4 cups (1 L) arugula
1/2 cup (125 mL) toasted pecans
12 slices dried pears (recipe follows)
Lemon Dressing
2 tbsp (25 mL) lemon juice
1 1/2 tsp (7 mL) maple syrup
2 tsp (5 mL) chopped fresh parsley
1/4 cup (50 mL) olive oil
Salt and freshly ground pepper
1. Beat together Roquefort, butter and chilies. Spread on to the toasts.
2. Place arugula on 4 plates. Sprinkle with pecans. Top with pear slices and Roquefort toasts.
3. Whisk together lemon juice, maple syrup and parsley. Whisk in olive oil. Season with salt and pepper.
4. Drizzle over salads.
Serves 4
Beer Toasts
This is a truly great toast. With a lighter texture than traditional croutons, it complements any kind of cheese topping. Although the recipe only calls for 4 toasts, make lots of them. Because they are softer than normal toast, pop them into the oven for a few minutes before using to re-crisp. Store in a plastic bag, refrigerated.
1 baguette
1 cup (250 mL) lager
1 tbsp (15 mL) olive oil
1. Preheat oven to 350°F (180°C).
2. Slice bread 1/2-inch (1-cm) thick on the bias.
3. Place lager in a bowl and dip in bread slices. Remove bread immediately and drain. The slices should be moistened but not soaked.
4. Oil a baking sheet. Place slices on baking sheet. Bake for 25 minutes, turning them over once or until golden and firm to the touch.
Makes about 16 pieces
Dried Pear Slices
A simple method of drying pears. Using a mandolin, a slicer or a sharp knife, slice pears very thinly. Place a sheet of parchment paper on a cookie sheet. Add pears, top with another sheet of parchment and another cookie sheet. Bake at 275°F (140°C) for 35 to 40 minutes or until pears are dry to the touch. They crisp as they cool. Store in an airtight container for a day or two. Silpat, the special baking sheets, can be substituted for parchment paper.
