VCE: Warm Crostini With Blue Cheese And Walnuts

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* Exported from MasterCook *

 

Warm Crostini With Blue Cheese And Walnuts

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 106

Serving Size : 8 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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8 slices baguette or country bread

(about 2 x 3 inches)

4 ounces Roquefort or Maytag or Danish blue

3 tablespoons butter at room temperature

1 teaspoon cognac

1/4 cup finely chopped walnuts

Freshly milled pepper

Finely chopped parsley

 

Makes 8

 

Serve these with a glass of sherry, a bowl of pumpkin soup, or a salad of

pears and endive. The butter melts into the crisp toast; the cheese stays

on top. It's heady and very aromatic.

 

Toast the bread under the broiler until nicely browned on one side, then a

little less so on the second. Cream the cheese and butter until smooth,

then work in the cognac and three-quarters or the walnuts and season with

pepper. Spread on the paler side of the toasts, then broil until the

cheese is bubbling. Remove, dust with the remaining nuts, and garnish with

parsley. Serve warm.

 

 

 

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