Warmed Blue Cheese And Apricot Crostini With An Arugula Drizzle Recipes

APRICOT CROSTINI RECIPE - (4.5/5)

Steps:

• Preheat oven to 400 degrees. Slice baguette into 24 1/4-inch slices. Place on baking sheet and brush slices with ilive oil. Bake until golden brown around edges. Top with goat cheese, apricot jam. prosciutto and arugula. Sprinkle with cracked pepper.

ARUGULA AND FAVA-BEAN CROSTINI

Steps:

• Preheat oven to 350°F with rack in middle.
• Cook fava beans in boiling water, uncovered, until tender, 3 to 4 minutes, then drain and transfer to an ice bath to stop cooking. Gently peel off skins (if using edamame, don't peel).
• Pulse fava beans in a food processor until very coarsely chopped, then transfer half of mixture to a large bowl. Add 1/4 cup oil, 1/2 cup arugula, cheese, lemon zest and juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper to favas in processor and purée until smooth. Add to bowl. Coarsely chop remaining cup arugula and gently fold into fava-bean mixture.
• Cut 16 diagonal slices (1/3 inch thick) from baguette and put in a 4-sided sheet pan. Drizzle with remaining tablespoon oil. Bake until pale golden and crisp, 8 to 10 minutes. Rub with cut side of garlic.
• Spoon fava-bean mixture onto baguette toasts, then drizzle with oil and top with mint.
• What to drink:
• Fontaleoni Vernaccia di San Gimignano '07

BLEU CHEESE CROSTINI WITH SANCERRE SYRUP AND PEPPERY LETTUCE

Steps:

• Preheat the oven to 500 degrees F.
• Put a sheet pan or pizza stone in the oven to get it heated up too.
• Combine the Sancerre, honey, and lemon juice in a saucepan and place over medium-low heat. Simmer gently, swirling the pot around, until the wine is syrupy and coats the back of a spoon, about 15 to 20 minutes.
• Butter both sides of each slice of bread. Put a nice hunk of bleu cheese on top of the baguette slices and arrange them on the hot sheet pan or stone. Bake for 5 minutes until the cheese melts and the bread toasted.
• Put the lettuce in a mixing bowl and toss with the olive oil, salt, and pepper. Pile the greens on a serving platter with the bleu cheese crostini around it. Drizzle the wine syrup over the crostini and greens and sprinkle with the walnuts.

BLUE CHEESE AND ARUGULA CROSTINI

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a small bowl, mix olive oil, mustard, lemon juice, and brown sugar; whisk until combined.
• In a large bowl, combine the arugula and shallot. Add the dressing and toss to coat.
• Arrange the bread slices on a baking sheet and toast for 5 minutes, or until lightly crisped. Remove from oven.
• When the bread has cooled slightly but is still warm, transfer to a serving platter. Distribute blue cheese evenly over toasts, spreading a liberal layer over each.
• Evenly divide the dressed arugula mixture on top of the toasts.

CROSTINI WITH WARM GOAT CHEESE AND BALSAMIC FIGS

Steps:

• Chop figs into 1/4 inch pieces and soak in balsamic vinegar, over night.
• When ready, preheat oven to 350 degrees F. Spread goat cheese onto the crostini, and top with a spoonful of the chopped balsamic figs. Bake for approximately 10 minutes.
• Remove from oven, and drizzle with a few drops of the remaining balsamic vinegar. Serve.

CROSTINI WITH BURRATA CHEESE, PINK PEPPER, AND ARUGULA

Steps:

• Preheat broiler. Place bread on baking sheet. Brush with oil; rub with garlic. Broil until golden, about 1 1/2 minutes per side. Transfer toasts to platter. Top with arugula and cheese. Drizzle with oil. Sprinkle with pepper and fleur de sel.
• *A type of sea salt; available at some supermarkets and specialty foods stores.

APRICOTS WITH BLUE CHEESE

Steps:

• Cut apricots in half and remove pits, place in large bowl.
• Mix oil and lime juice together and season with salt and pepper, pour over apricots and toss gently.
• Place apricot halves, cut-side-up, on cookie sheets.
• Cut blue cheese into small pieces and place in the centre of each apricot.
• No more than one hour before serving place under preheated broil for one to two minutes or just until cheese softens.

BLUE CHEESE CROSTINI

Steps:

• In a small bowl, beat cream cheese and butter until smooth. Stir in the blue cheese and walnuts. Spread evenly over toasted bread. , Place on a baking sheet. Broil 3-4 in. from the heat for 3-4 minutes or until cheese is bubbly. Core pear and cut into 30 thin slices. Place two pear slices on each crostini. Serve warm.