Roquefort butter and red pear tea sandwiches
Instructions:
- 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.
- Juice of 1 lemon
- 2 tablespoons water
- 1 red pear, cored and very thinly sliced
- 4 ounces Roquefort cheese, crumbled
- 1 / 2 cup (1 stick) unsalted butter, room temperature
- 1/8 teaspoon freshly ground pepper
- 16 thin slices white bread or brioche
- Combine the lemon juice and the water in a small bowl; immerse the sliced pears until ready to use to prevent discoloration. Blot dry with paper towels before using.
- In a medium bowl, gently stir the Roquefort into the butter, leaving small bits of cheese. Be careful not to overmix, or the butter will turn blue. Add the pepper.
- Spread a thin layer of Roquefort butter on 2 slices of bread. Line 1 slice with pears, overlapping slightly, and top with the other bread slice. Use a serrated knife to trim the crusts and cut into 3 rectangles (about 1 x3 inches). Repeat with the remaining ingredients. Cover with damp paper towels until ready to serve.