| 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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