Viva Madrid Red Wine Pear And Blue Cheese Toasts Recipes

ROMAINE SALAD WITH PEAR, SMOKED BLUE CHEESE, AND CANDIED PECANS

Steps:

• Cook the sugar and pecans in a small skillet over medium, 5 to 7 minutes or until the sugar has caramelized. Spread the pecans in a single layer on lightly greased wax paper on a large baking sheet. Let them cool completely and then chop into 1/2-inch pieces.
• Whisk together the olive oil, vinegar, Dijon, garlic, salt, sugar, and pepper in a small bowl.
• Layer the lettuce, pears, cheese, avocado, and green onions on a large serving platter. Drizzle with the desired amount of dressing, and top with the pecans.

VIVA MADRID RED WINE PEAR AND BLUE CHEESE TOASTS

Steps:

• Preheat over to 350 degrees.
• Simmer wine, sugar and lemon juice and mix for about 10 minutes.
• Cut up pears into thin half moon slices.
• Simmer pears in wine until liquid begins to thicken slightly. You want a syrupy consistency, not molasses.
• Cut half of the baguette into slices (cut at an angle gives you wider slices).
• Grease a baking pan to fit the slices.
• Smear a layer of blue cheese on top of each piece of bread.
• Using tongs, gently place 2 poached pear slices on each piece of bread.
• Bake for 15 minutes, or until bread looks lightly toasted.

CHILI CHEESE TOAST

Steps:

• Preheat oven to 400°F Mix together all the ingredients except the bread. Pile the mixture evenly on top of the bread, and bake in the oven for a couple of minutes until crisp and browning on the sides. Serve hot.

BLUE CHEESE TOASTS

Steps:

• Preheat broiler. Mix cheese and butter in small bowl. Spread cheese mixture over bread rounds, dividing equally. Arrange rounds on baking sheet. Sprinkle each lightly with sugar. Broil until topping is just brown and cheese softens, about 1 minute. Transfer toasts to platter.

CHEESE TOAST

Steps:

• Melt butter in a small saucepan.
• Stir in flour and salt. Stir in milk gradually and continue stirring over low heat until sauce thickens and boils.
• Add cheese, stir until melted and pour over toast.

BLUE CHEESE AND PEAR TARTLETS

Steps:

• Pre-bake phyllo shells according to package directions. Set aside to cool.
• Mix together blue cheese, pear, and cream. Season to taste with pepper. Spoon mixture into cooled shells.
• Bake at 350 degrees F (175 degrees C) for 15 minutes. Serve warm.

CHEESE TOAST

Steps:

• Place cheese on bread and then put it under the broiler till cheese is golden brown.

PIMENTO CHEESE TOASTS

Steps:

• Preheat broiler.
• Stir together all ingredients, except baguette, plus 1/8 teaspoon pepper and salt to taste.
• Slice baguette crosswise 1/3 inch thick and spread bread thickly with cheese mixture. Broil 5 to 6 inches from heat until cheese is bubbling and browned, about 2 minutes.

CHEESE TOAST

Steps:

• Mix the first 7 ingredients to make a dough by adding water.
• Take one slice of bread and apply the above made paste on one side.
• Take a non-stick pan and put the paste side of the bread below.
• Apply some oil/butter on the plain top side of the bread.
• Cook the bread on both sides.
• Once cooked, cut it into 2 triangular-shaped pieces and serve with Tomato Ketchup or any chutney of your choice.

TANGY PEAR AND BLUE CHEESE SALAD

Steps:

• In a small bowl, mix ketchup, vinegar, sugar, and salt. Gradually pour in oil, stirring constantly, until well blended.
• In a large serving bowl, toss together lettuce, blue cheese, pears, walnuts, and red onion. Pour dressing over salad, and toss well to coat.