For anyone who grew up during the 70's and 80's in middle America, bleu cheese was only consumed in one way; salad dressing. Not that there's anything wrong with bleu cheese dressing, it's necessary for hot wings and a staple on salad bars, but there is so much more to the blue-veined cheese that it really should be tried, if only once, as-is or with something other than a lettuce leaf.
There is more than one variety of bleu cheese, though and not all are created equal. The Ile de France bleu cheeses are a perfect example of quality and variety. Saint Agur, for example, is a wonderfully rich and creamy bleu rather than the usual crumbly type. It is deep in flavor and the texture is beautifully smooth; the perfect complement to roasted pears. It melted perfectly with little heat and remained very flavorful even after cooling.
Roasted Pears with Saint Agur
Serves 8
4 large pears, halved and seeded
1 Tabespoon olive oil
8 ounces Ile de France Saint Agur Bleu Cheese
Heat oven to 350 degrees F.
Coat the bottom of a non-stick roasting pan with olive oil.
Set pears, cut side down, into pan. Roast for 20 minutes, or until pears soften.
Set pears right-side-up and top with cheese.
Let stand briefly as cheese melts. Serve warm.
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