- 4
Ingredients
- 1 1/2 cups dry white wine (such as Sancerre or Sauvignon Blanc)
- 1/4 cup orange blossom honey
- 1/2 lemon juiced
- 3 tablespoons unsalted butter
- 1/2 baguette cut 1" slices
- 8 ounces bleu cheese
- 1 bunch peppery lettuce (such as arugula or watercress)
- 2 tablespoons extra-virgin olive oil
- Kosher salt to taste
- Freshly-ground black pepper to taste
- 1/4 cup toasted chopped walnuts
Preparation
Step 1
Preheat the oven to 500 degrees.
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.
This recipe yields 4 servings.
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