Pear, Roquefort, and Honey Baskets is a recipe where flavours and textures find the perfect balance. The crispiness of the filo pastry pairs beautifully with the softness of pear, the intense flavour of Roquefort, and the subtle sweetness of honey.
A refined and irresistible starter to warm the palate on these cooler days.
Ingredients (makes 12)
Ingredients (makes 12)
6 ripe pears
4 sheets of filo pastry
150 g Roquefort cheese
Olive oil for brushing
Honey, to taste
Chopped walnuts for garnish
A drizzle of lemon juice
Fresh thyme leaves, for garnish (optional)
Method
Preheat the oven to 170 °C and grease 12 muffin tins.
Wash the pears. Cut them in half, remove the cores and the central filament.
Drizzle them with lemon juice to prevent browning.
Brush one sheet of filo pastry with olive oil, layer another sheet on top, and brush again.
Cut the filo sheets lengthwise and then crosswise to create strips approximately 6 cm wide and 15 cm long. Repeat with the remaining two sheets.
Line each muffin tin with two strips of filo, overlapping them to form a cross.
Place half a pear in each tin and add small pieces of Roquefort cheese.
Continue until you have 12 baskets.
Place the muffin tins on a baking tray.
Bake until the pastry is golden and crisp, the pear soft, and the cheese melted (about 15 minutes). Check after 10 minutes to ensure they don’t overcook.
Remove from the oven and carefully lift each basket out.
Drizzle each pear basket with a generous amount of honey, sprinkle with chopped walnuts, and garnish with fresh thyme leaves.
This delightful starter from Lume Brando is ready to serve. Enjoy it with a fresh rocket salad.
Tip: If you’re not a fan of Roquefort, try another cheese, like goat’s cheese. You can also swap walnuts for almonds or hazelnuts.
You may also like this recipe: Rustic Pumpkin and Chestnut Pie!
RODI products used in the preparation of this Pear, Roquefort, and Honey Baskets
Sink: Urban 86
Tap: Line MN 820
Accessories: Bamboo chopping board
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