Shhh! It’s a secret! This is definitely not your standard mac and cheese! It’s packed…
Impress even your fancy friends with this sweet and savory blue cheese crostini. This pairing is bound to make a statement on your next charcuterie board. Blue cheese, fruits and the funkiest of all cheeses work together in the best ways possible.
How does one possibly think that something like blue cheese and honey actually work? Well it does. I was originally introduced to blue cheese and sweets during a local food and wine festival years ago. I had a blue cheese soufflé topped with a tart compote and it was hands down one of the best cheese dishes I’ve ever had.
Ever since that soufflé I started adding something sweet to pair with my blue cheese on a board. Most recently the obsession has been honey on top of blue cheese on top of a crispy, crunchy mini toast (a melba toast if you will). That’s what has inspired this recipe (actually, it’s more of a flavor pairing suggestion).
Needing to amp this recipe a little more, I was itching to add some nutritional value. Fruit was the perfect solution for that. Going to the store in the middle of the summer, all the fresh produce ESPECIALLY stone fruit like peaches, nectarines, plums, and even cherries were hard to resist. During my most recent trip, I bought them all. I got super ambitious to make so many recipes. This was one of the first.
The other part about this recipe is that it’s absolutely perfect for a cheese board that needs variety. I always need a snack that pairs well with wine. Blue cheese is perfect with either red, white or sparkling wine. Something that is a little more fruit forward usually is a nice pairing with blue cheese. The fruit portion of this also is great with similar wines such as a cabernet or a Sauvignon Blanc. Not to get to into cheese board/charcuterie dos and don’ts list, this is one of those unique things that is a definite do!
All cheese boards need a variety of sweet, funky, crunchy, nutty, salty, tangy and buttery flavors to make little creations of your own. I highly suggest making sure that when you open another bottle of wine and throw together a spread, this should be a must! It’s perfect on a summer evening and speaking from personal experience, you’re destined to crave this snack over and over again!
- 1 10 oz. sourdough baguette sliced
- nonstick cooking spray
- 4-5 ounces blue cheese wedge sliced/crumbled
- 1 large nectarine thinly sliced
- 1 large plum thinly sliced
- ¼ cup honey
- sea salt to taste
- cracked black pepper to taste
- ¼ cup basil julienne cut
- Preheat oven to 450°.
- Slice baguette into 1/2 cm cuts at an angle. Line a baking sheet with foil or parchment paper and lay the slices of bread onto the baking sheet and separate them so there is space in-between.
- Spray the bread with a nonstick cooking spray or brush a little olive oil onto each piece on both sides. Bake for 6-9 minutes until the bread is slightly toasted around the edges and golden in the middle.
- While the bread is toasting, slice the blue cheese. Remove the bread from the oven and sprinkle sea salt over the toasted crostini. Immediately top the crostini evenly with the blue cheese.
- Slice both the nectarine and plum into very thin slices after omitting the pit from each. Layer evenly onto the blue cheese.
- Sprinkle sea salt and cracked pepper on the fruit. Then evenly drizzle honey all over the crostini. Julienne the basil and evenly sprinkle this over all the toasts.
- Serve immediately.