Ingredients
-
24
-
4
-
1/2
-
1
-
6
-
1/3
-
-
6 - 8
-
2
-
-
-
-
-
-
Directions
Bleu Cheese, Walnut and Cranberry Crostini, 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 , I made these for Thanksgiving and was not disappointed I made some without shallots (personal preference) and some with and both turned out great I did not make the salad to go with it Thanks for the great appetizer!, When I was known as Chef #203510, I promised to re and review this; but when I got home from the store I realized I’d bought a wrong ingredient, fresh cranberries instead of dried(!), and could not make it for the potluck Sorry Sometime soon, though!
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Steps
|
1
Done
|
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
Done
|
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
Done
|
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
Done
|
Serve With Crostini. |
