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| Home -> [Appetizers, Cheese, Cheese & Eggs, Nuts, Vegetables, Walnuts] -> [Blue cheese toasts with walnuts Recipe] |
Blue cheese toasts with walnuts
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Appetizers, Cheese, Cheese & Eggs, Nuts, Vegetables, Walnuts |
Rating: |
0 |
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Ingredients:
| 6
| oz | Roquefort | | | -=OR=- other blue cheese | | 6
| tbsp | Unsalted butter | | 1
| tbsp | Cognac (optional) | | | Freshly ground pepper | | 2
| tbsp | Finely chopped walnuts | | 4
| slice | Bread (thin) |
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Procedures:
| 1 | Serve these blue cheese toasts surrounding a salad made of finely shredded bitter greens--radicchio, butter lettuce, endive--and dressed with a walnut oil vinaigrette. | | 2 | Preheat the oven or broiler for the toast. | | 3 | Cream the cheese and butter together. | | 4 | Add the cognac, if using, season with pepper and stir in the walnuts. | | 5 | Toast the bread lightly on both sides. | | 6 | Spread the cheese over the toast, then return it to the oven or broiler just long enough for the butter and cheese to melt into the toast a little. | | 7 | It shouldn"t melt completely, but just soften. | | 8 | Remove the toasts from the oven, dust them with more pepper and cut them into smaller pieces. | | 9 | Serve warm. | | 10 | Cool, juicy slices of pears would make a perfect accompaniment to the cheese and walnuts |
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