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Roquefort Butter and Red Pear Tea Sandwiches

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    The red skins of the pears are a colorful accent to these simple tea sandwiches. Use the Roquefort butter in other combinations such as with watercress or thinly sliced tomato.
    Martha Stewart Living, April 2002
    • Yield Makes 2 dozen
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    Ingredients

    • Juice of 1 lemon
    • 2 tablespoons water
    • 1 red pear, cored and very thinly sliced
    • 4 ounces Roquefort cheese, crumbled
    • 1/4 cup (1 stick) unsalted butter, room temperature
    • 1/8 teaspoon freshly ground pepper
    • 16 thin slices white bread or brioche

    Directions

    1. Combine lemon juice and the water in a small bowl; immerse sliced pears until ready to use to prevent discoloration. Blot dry with paper towels before using.
    2. In a medium bowl, gently stir Roquefort into butter, leaving small bits of cheese. Be careful not to overmix, or the butter will turn blue. Add pepper.
    3. Spread a thin layer of Roquefort butter on two slices of bread. Line one with pears, overlapping slightly, and top with the other bread slice. Use a serrated knife to trim crusts and cut into three rectangles (about 1 by 3 inches). Repeat with remaining ingredients. Cover with damp paper towels until ready to serve.

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