Brandied Blue Cheese With Pear Crostini
"I think I got this from an old Gourmet magazine. It is an elegant pass around appetizer and appeals to anyone that likes blue cheese."
- Ready In:
- 25mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
directions
- Mash cheese and butter together.
- Add brandy and walnuts.
- Toast baguette slices (one side only).
- Turn and place 1 slice of pear on untoasted side.
- Top with 1 teaspoons of cheese mixture.
- Broil about 2 minutes or until bubbly.
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Reviews
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Yummy! Two small changes, I roasted my nuts and used gorgonzola, just because I like it better than bleu. Honestly, probably didn't change the taste at all. I used bartlett because they were fresher, but any pear would work. I did do one thing differently, I toasted both sides first, then topped with the pear and cheese mix. I liked the toasted bread rather then untoasted. I tried it both ways and by far preferred the toasted. But great flavor, no changes other than the toasting, and blue cheese would be great. That was just a personal taste and the walnuts, toasted or not. Both work fine. Just habit, I always toast mine. Not big deal if you don't. Great flavor, tasty, and they all disappeared. Sweet, tangy great -
Oh my, this looks fabuloso! Everything I love on a baguette! I plan on making this tomorrow and taking it to a friend's house for the appetizer. I'll be sure to get back to you. Part 2: I brought this to a friends home for appetizers and it was a HUGE hit! I wish I had made more. The pear balances out the saltiness of the cheese beautifully. I substituted slivered almonds for the walnuts due to allergies..... worked great. I also toasted the nuts in the oven before combining with the Gorgonzola cheese. THANKS, this recipe is a keeper!
Tweaks
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Oh my, this looks fabuloso! Everything I love on a baguette! I plan on making this tomorrow and taking it to a friend's house for the appetizer. I'll be sure to get back to you. Part 2: I brought this to a friends home for appetizers and it was a HUGE hit! I wish I had made more. The pear balances out the saltiness of the cheese beautifully. I substituted slivered almonds for the walnuts due to allergies..... worked great. I also toasted the nuts in the oven before combining with the Gorgonzola cheese. THANKS, this recipe is a keeper!
RECIPE SUBMITTED BY
This is a wonderful site. Must say this before I start. I was born in Northern Ireland and came to Canada in 1956. I started baking at a very early age and my mother was always supportive (even tho she probably did not have time). By the time I was 12 I was competing in local fairs and won quite a few ribbons. Later in my teens I added cooking (French style) to my hobbies and still prefer this style of cooking. Now we spend 6 months of the year in Southern Portugal and have learned a lot about the Portuguese cuisine. Do prefer the Norhern Portugal type of cooking, but they have the most wonderful bread in the world. I have one daughter who trained as a French chef and worked in that field for several years. Since then she has gone on to other things.
<br>I don't have a favorite cookbook because I have too many to choose from. Since having the internet at my fingertips I have certainly expanded my recipe collections. I do take pride in serving good meals even for just the 2 of us. Luckily I have a husband who is a great taster and willing to try just about anything.
<br>My pet peeve is to be served food on a cold plate in a restaurant. This is an absolute no-no as far as my husband and I are concerned.
