Rating: 3 stars
44 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 21
  • 2 star values: 10
  • 1 star values: 3

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

Gallery

Recipe Summary

Yield:
Makes 2 dozen
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

Advertisement

Reviews (1)

44 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 21
  • 2 star values: 10
  • 1 star values: 3
Rating: Unrated
03/10/2012
I believe 1/4 cup is 1/2 stick of butter so, perhaps 1/2 cup (1 stick)?