Walnut Whip And Blue Cheese Bruschetta Recipes

WALNUT WHIP AND BLUE CHEESE BRUSCHETTA

Steps:

• Rub the skins off the toasted walnuts.
• soak the walnuts and breadcrumbs in the mil and lemon juice for at least 1 hour, preferably longer.
• Blend this mix at high speed, dribbling in the olive oil and walnut oil a little at a time as you would for mayonnaise. If the whip looks too thick add a little warm water to slacken it. Add seasoning to taste.
• Toast the bread on a griddle until is slightly charred, then rub with the garlic and sprinkle with the olive oil and sea salt.
• Spread the bread with the walnut whip then crumble the blue cheese over and gently warm under the grill, top with rocket and a whole walnut.

BLUE CHEESE AND WALNUT CRACKERS

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and Stilton together for 1 minute, or until smooth. With the mixer on low speed, add the flour, salt and pepper and mix until it's in large crumbles, about 1 minute. Add 1 tablespoon of water and mix until combined.
• Dump the dough onto a floured board, press it into a ball, and roll into a 12-inch long log. Brush the log completely with the egg wash. Spread the walnuts in a square on a cutting board and roll the log back and forth in the walnuts, pressing lightly, and distributing them evenly on the outside of the log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
• Meanwhile, preheat the oven to 350 degrees F.
• Cut the log 3/8ths-inch thick with a small, sharp knife and place the crackers on a sheet pan lined with parchment paper. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.

FIG AND BLUE CHEESE BRUSCHETTA

Steps:

• Broil baguette slices in oven on baking sheet 3 inches from heat for 1-2 minutes or until lightly toasted.
• Turn oven to 350.
• Stir together cream cheese and blue cheese in a small bowl until well blended. Spread 1/2 teaspoon of cheese mixture onto baguette slices and top with 1/2 teaspoon fig preserves.
• Bake at 350 on middle rack for 8-10 minutes, or until throughly heated.

PARTY BRUSCHETTA

Steps:

• Slice baguette into 1/2" slices on an angle.
• Pour olive oil into a shallow bowl, like a small cereal bowl.
• Dip each slice into the olive oil and place on a cookie sheet.
• Holding your hand very high, dust a tiny amount of kosher salt over the bruschetta. (Better to skip this step then to do too much. I would skip this step also if you only have regular table salt.).
• Cut the roma tomatoes in quarters and remove all of the seeds. Then dice them into 1/4" pieces.
• Sprinkle the diced tomato on the bruschetta. There should be no more than 4-5 pieces of tomato on each.
• Put no more than 2-3 pieces of basil on each bruschetta.
• Dust each piece with shredded parmesan cheese if desired.
• Broil for just a minute or two, watching carefully. They can go from just right to burnt in a flash!

BLUE CHEESE WALNUT TOASTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Brush one side of each slice of bread with melted butter, and place butter side up on a baking sheet. Bake for 7 minutes, or until lightly toasted.
• In a small bowl, stir together the blue cheese, softened butter, salt and pepper. Spread this mixture over the tops of the toasted bread slices, then sprinkle with chopped walnuts.
• Bake for 6 minutes in the preheated oven, or until the topping is melted and bubbly. Arrange on a serving tray and garnish with chopped parlsley.