| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
January 199 |
1 |
servings |
INGREDIENTS
| 8 |
oz |
Blue cheese |
| 1 |
c |
Unsalted butter; room temperature (2 |
|
|
; sticks) |
| 2 |
|
French bread baguettes or 4 sourdough; (2 pounds total), |
|
|
; flutes, halved lengthwise |
|
|
Chopped celery tops |
INSTRUCTIONS
Blend cheese and butter in processor until smooth. (Can be prepared 2
days ahead. Cover and refrigerate. Bring to room temperature before
using.)
Preheat broiler. Broil bread crust side up until crisp. Turn and
broil cut side until light brown. Spread cheese mixture over cut side
of bread. Sprinkle liberally with pepper. Broil until cheese bubbles
and begins to brown. Remove from broiler and sprinkle bread with
celery. Cut crosswise into 1-inch pieces.
Serves 12.
Bon Appetit January 1992
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