Prickly Pear Roquefort Honey and Thyme Crostini

Prickly Pear Roquefort Honey and Thyme Crostini


2 prickly pears (cactus pear)
2 Bosc pears (or other kind of pear)
2 Tbs. honey
1 Tbs. butter
1 French baguette, sliced
1 Roquefort (or another blue cheese)



Peel prickly pears, remove flesh. Put flesh in colander and press with the back of a spoon to extract the juice. We only want the juice, not the seeds.
Peel and finely dice regular pears.
In a small pot over medium heat, add butter, prickly pear juice and diced pear.
Add 1 tablespoon of honey and mix. Let simmer over low heat for 15-20 min.
In a preheated 400 degree oven, toast baguette slices until slightly crispy and golden.
Spread Roquefort on toasted baguette slices, top with pear mixture, a few thyme leaves, sea salt and a drizzle of honey.



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