Sweet and Savory

This has been one of my go to recipes since I started cooking (though I wouldn't really call this cooking. Toasting, I'd call it toasting and assembling.). If you can toast bread, you can make this delectable sweet and savory crostini. It's great as an appetizer, but the blue cheese makes it rich and satisfying enough to be the main attraction if paired with a mixed greens salad in mustard vinaigrette. And it's a great excuse to drink a little red wine! Not gonna argue with that...














Crostini with blue cheese, hazelnuts and HONEY
1/3 cup hazelnuts
baguette, sliced 1/3 inch thick
olive oil
salt and pepper
3 oz blue cheese, crumbled
honey

• Preheat oven to 350 and place rack in middle position.
  
• On a baking sheet toast hazelnuts for 10 to 15 minutes, or until lightly colored and skins are blistered.
• Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don't worry about skins that don't come off), cool completely and coarsely chop.
• Turn oven up oven to 400

• Place the baguette slices on the baking sheet. Using a pastry brush, lightly coat the baguette slices with olive oil. Sprinkle with salt and pepper. Bake until lightly toasted, about 8 minutes. (Use this method to make any type of crostini.)
• Spread/press cheese onto each crostini, sprinkle with hazelnuts and drizzle with some delicious honey.
  
• Enjoy!
• pepper. Bake until lightly toasted, about 8 minutes. (Use this method to make any type of crostini.)
• Spread/press cheese onto each crostini, sprinkle with hazelnuts and drizzle with some delicious honey.
  
• Enjoy!

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