| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Appetizers, Vegetarian, Madison |
4 |
Servings |
INGREDIENTS
| 6 |
oz |
Roquefort; =OR=- other blue che |
| 6 |
tb |
Unsalted butter |
| 1 |
tb |
Cognac; (optional) |
|
|
Freshly ground pepper |
| 2 |
tb |
Finely chopped walnuts |
| 4 |
sl |
Bread; (thin) |
INSTRUCTIONS
Serve these Blue Cheese Toasts surrounding a salad made of finely shredded
bitter greens--radicchio, butter lettuce, endive--and dressed with a walnut
oil vinaigrette.
PREHEAT THE OVEN OR BROILER for the toast. Cream the cheese and butter
together. Add the cognac, if using, season with pepper and stir in the
walnuts. Toast the bread lightly on both sides. Spread the cheese over the
toast, then return it to the oven or broiler just long enough for the
butter and cheese to melt into the toast a little. It shouldn't melt
completely, but just soften. Remove the toasts from the oven, dust them
with more pepper and cut them into smaller pieces. Serve warm. Cool, juicy
slices of pears would make a perfect accompaniment to the cheese and
walnuts.
DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on May 15,
1998
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