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.

　　

Ingredients

makes 2 dozen

　　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

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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 × 3 inches). Repeat with the remaining ingredients. Cover with damp paper towels until ready to serve.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.