Bleu Cheese Crostini With Sancerre Syrup And Peppery Lettuce (Tyler Florence) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 1/2 cups dry white wine, such as sancerre or sauvignon blanc |
1/4 cup orange blossom honey |
1/2 lemon, juiced |
3 tablespoons unsalted butter |
1/2 baguette, cut into 1-inch slices |
8 ounces bleu cheese |
1 bunch peppery lettuce, such as arugula or watercress |
2 tablespoons extra-virgin olive oil |
kosher salt and freshly ground black pepper |
1/4 cup toasted chopped walnuts |
Directions:
1. Preheat the oven to 500 degrees F.
2. Put a sheet pan or pizza stone in the oven to get it heated up too.
3. Combine the Sancerre, honey, and lemon juice in a saucepan and place over medium-low heat. Simmer gently, swirling the pot around, until the wine is syrupy and coats the back of a spoon, about 15 to 20 minutes.
4. Butter both sides of each slice of bread. Put a nice hunk of bleu cheese on top of the baguette slices and arrange them on the hot sheet pan or stone. Bake for 5 minutes until the cheese melts and the bread toasted.
5. Put the lettuce in a mixing bowl and toss with the olive oil, salt, and pepper. Pile the greens on a serving platter with the bleu cheese crostini around it. Drizzle the wine syrup over the crostini and greens and sprinkle with the walnuts.
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