Bleu Cheese Crostini With Sancerre Syrup And Peppery Lettuce

Name: Bleu Cheese Crostini With Sancerre Syrup And Peppery Lettuce
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 baguette, cut into 1-inch slices; 227 grams bleu cheese; 355 milliliters dry white wine, such as Sancerre or Sauvignon Blanc; 1 lemon, juiced; 4 servings Kosher salt and freshly ground black pepper; 1 bunch peppery lettuce, such as arugula or watercress; 2 Tbsps extra-virgin olive oil; 59 milliliters orange blossom honey; 3 Tbsps unsalted butter; 59 milliliters toasted chopped walnuts

Bleu Cheese Crostini With Sancerre Syrup And Peppery Lettuce is a Mediterranean recipe that serves 4. This hor d'oeuvre has 539 calories, 16g of protein, and 37g of fat per serving. This recipe covers 13% of your daily requirements of vitamins and minerals. If you have juice of lemon, kosher salt and pepper, wine, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 35 minutes. If you like this recipe, take a look at these similar recipes: Bleu Cheese Crostini And Roasted Fall Fruit Salad, crostini with goat cheese, slow-roasted tomatoes & balsamic syrup, and Deli Lettuce Wrap (Lite-Bleu).

Instructions

Preheat the oven to 500 degrees F.

Equipment you will use

Oven

Put a sheet pan or pizza stone in the oven to get it heated up too.

Equipment you will use

Pizza Stone

Oven

Frying Pan

Combine the Sancerre, honey, and lemon juice in a saucepan and place over medium-low heat. Simmer gently, swirling the pot around, until the wine is syrupy and coats the back of a spoon, about 15 to 20 minutes.

Ingredients you will need

Lemon Juice

Sancerre

Honey

Wine

Equipment you will use

Sauce Pan

Pot

Butter both sides of each slice of bread. Put a nice hunk of bleu cheese on top of the baguette slices and arrange them on the hot sheet pan or stone.

Ingredients you will need

Blue Cheese

Baguette

Butter

Bread

Equipment you will use

Frying Pan

Bake for 5 minutes until the cheese melts and the bread toasted.

Ingredients you will need

Cheese

Bread

Equipment you will use

Oven

Put the lettuce in a mixing bowl and toss with the olive oil, salt, and pepper. Pile the greens on a serving platter with the bleu cheese crostini around it.

Ingredients you will need

Blue Cheese

Olive Oil

Crostini

Lettuce

Greens

Pepper

Salt

Equipment you will use

Mixing Bowl

Drizzle the wine syrup over the crostini and greens and sprinkle with the walnuts.

Ingredients you will need

Crostini

Walnuts

Greens

Syrup

Wine

Equipment

Ingredients

Servings:

baguette, cut into 1-inch slices 227grams

bleu cheese 355milliliters

dry white wine, such as Sancerre or Sauvignon Blanc 1

lemon, juiced 4servings

Kosher salt and freshly ground black pepper 1bunch

peppery lettuce, such as arugula or watercress 2Tbsps

extra-virgin olive oil 59milliliters

orange blossom honey 3Tbsps

unsalted butter 59milliliters

toasted chopped walnuts

Recommended wine: Sparkling Wine, Chianti, Verdicchio, Sparkling Rose, Trebbiano

Crostini on the menu? Try pairing with Sparkling Wine, Chianti, and Verdicchio. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. One wine you could try is Ruinart Brut rosé ( half-bottle). It has 5 out of 5 stars and a bottle costs about 56 dollars.

Ruinart Brut Rose ( half-bottle)

*There was a packaging change on this wine. The label pictured may not be the label received.*The wine is a brilliant orange-yellow rose petal colour with a very fine, profuse and sustained mousse. The nose is characterized by small red berries, mainly currant. On the palate the wine is vigorous and well balanced. A fine, fresh, fruity wine with well-integrated tannins and a hint of spice on the lengthy finish.Ruinart Rosé is produced from a blend of 55% Pinot Noir and 45% Chardonnay from the best of recent vintages. All of the fruit is from premiers crus vineyards. Grapes from the estate vineyards in Sillery and Brimont (ancestral home of the Ruinart family) are joined by carefully selected grapes from other premiers crus vineyards in the Côte de Blancs and the Montagne de Reims. The grapes for Ruinart are selected basket by basket at the source, and only the finest premiers crus are used.