Recipe by COOKGIRl
I wasted no time in posting this recipe from the latest issue of Bon Appetit magazine November 2005. Served over a bed of frisee, (or not), this would make an ideal appetizer for the Holidays.
Top Review by Babs7
I made these for Thanksgiving and was not disappointed. I made some without shallots (personal preference) and some with and both turned out great. I did not make the salad to go with it. Thanks for the great appetizer!
- 24 slices good-quality baguette (1/4-inch slices) or 24 slices ciabatta (1/4-inch slices)
- 4 tablespoons walnut oil, divided
- 1⁄2 cup walnuts, toasted and coarsely chopped
- 1 cup blue cheese, crumbled
- 6 tablespoons minced shallots, divided
- 1⁄3 cup dried cranberries
- 6 -8 cups baby frisee, torn into thin pieces
- 2 teaspoons french banyuls vinegar or 2 teaspoons red wine vinegar
- sea salt
Directions See How It's Made
- Preheat oven to 400 degrees. Arrange the bread slices on a baking sheet. Brush the bread slices on the top with 2 tablespoons of the walnut oil. Bake until crisp, about 5 minutes.
- In a medium bowl, combine the toasted walnuts, bleu cheese, 4 tablespoons of shallots, and dried cranberries. Spread the mixture on the toast slices. Bake until cheese melts, approximately 4 minutes.
- In a separate, non-reactive bowl combine the frisee, 2 tablespoons shallots, 2 tablespoons walnut oil and the vinegar. Season with sea salt and toss.
- Serve with crostini.