Bleu Cheese, Walnut and Cranberry Crostini |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 12 |
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I wasted no time in posting this recipe from the latest issue of Bon Appetit magazine November 2005. Served over a bed of frisee, (or not), this would make an ideal appetizer for the Holidays. Ingredients:
24 slices good-quality baguette (1/4-inch slices) or 24 slices ciabatta (1/4-inch slices) |
4 tablespoons walnut oil, divided |
1/2 cup walnuts, toasted and coarsely chopped |
1 cup blue cheese, crumbled |
6 tablespoons minced shallots, divided |
1/3 cup dried cranberries |
6 -8 cups baby frisee, torn into thin pieces |
2 teaspoons french banyuls vinegar or 2 teaspoons red wine vinegar |
sea salt |
Directions:
1. Preheat oven to 400 degrees. Arrange the bread slices on a baking sheet. Brush the bread slices on the top with 2 tablespoons of the walnut oil. Bake until crisp, about 5 minutes.
2. In a medium bowl, combine the toasted walnuts, bleu cheese, 4 tablespoons of shallots, and dried cranberries. Spread the mixture on the toast slices. Bake until cheese melts, approximately 4 minutes.
3. In a separate, non-reactive bowl combine the frisee, 2 tablespoons shallots, 2 tablespoons walnut oil and the vinegar. Season with sea salt and toss.
4. Serve with crostini.
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