Bleu Cheese, Walnut and Cranberry Crostini

Total Time
10mins
Prep 0 mins
Cook 10 mins

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.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Serve with crostini.
Most Helpful

5 5

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!

When I was known as Chef #203510, I promised to re and review this; but when I got home from the store I realized I'd bought a wrong ingredient, fresh cranberries instead of dried(!), and could not make it for the potluck. Sorry. Sometime soon, though!

This is one of the most delicious-sounding recipes I've ever seen! Will be bring it to potluck soon and will report back.