Weekend Recipe: Blue Cheese Cherry Crostini
I created this recipe for a Traditional Homes article in this month’s issue. The article’s about a holiday entertaining class I’m teaching at Seattle’s awesome Dish It Up (which, if you’re someone who likes the eats and drinks, you should be sure to check out if you live in Seattle, or are ever visiting), a class which features 5 drinks paired with 5 snacks. These charming and tasty crostini are an ideal seasonal nibble for all your upcoming soirées: not too tough to make, and sure to bring smiles. Especially if you pair them with the drink, called Saint Nick’s Rosy Cheek, that they share this photo with (a great photo, taken by Peter Krumhardt). For the drink recipe, check out the December issue of Traditional Homes, or look at the magazine’s online site.
Makes about 36 crostini
Ingredients:
1-1/2 cups cashews
1 cup dried cherries
1/2 pound blue cheese
1/2 teaspoon freshly ground black pepper
1 Tablespoon fresh parsley, diced
1 12- to 16-ounce loaf baguette-style French bread
2 Tablespoons fresh chopped parsley
Directions:
1. Preheat the oven to broil.
2. Add the cashews and cherries to a food processor. Process on high for a short 3 to 5 seconds.
3. Add the cashew and cherry mixture to a bowl. Crumble the blue cheese into the bowl, and add the pepper. Using a wooden spoon, mix everything until it’s well combined.
4. Slice, carefully, the baguette into 1/4-to-1/2-inch slices. Place the slices on a baking sheet, and place the baking sheet in the oven. Watching it closely, broil for a minute per side to lightly brown.
5. Remove the toasts from the oven, and top each with a large dollop of the blue cheese mixture. Broil 1 to 2 minutes more to heat cheese mixture.
6. Place the crostini on a platter, and sprinkle the platter with parsley.
--A.J. Rathbun
James on March 11, 2009 at 05:43 AM
Wow!!! This is simply fabulous! What an amazing combination!