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Ingredients
- 1 1/2 T butter
- 4 oz cream cheese
- 3 oz Roquefort cheese
- 1 1/2 T chives
- salt
- pepper
- 18 1/4 " thick slices of sourdough baguette
- 2 T olive oil
Preparation
Step 1
Combine butter and cream cheese in bowl and beat together until smooth. Add roquefort and beat several minutes longer. Fold in chives, salt and pepper. Preheat to 425. Brush baguette slices with oil and season with salt and pepper. Toast until lightly browned. Spread 1 tablespoon of roquefort onto each crouton.