Bleu Cheese Crostini With Sancerre Syrup And Peppery Lettuce

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 1/2 cups dry white wine, such as Sancerre or Sauvignon Blanc
  • 1/4 cup orange blossom honey
  • 1/2 lemon, juiced
  • 3 tablespoons unsalted butter
  • 1/2 baguette, cut into 1-inch slices
  • 8 ounces bleu cheese
  • 1 bunch peppery lettuce, such as arugula or watercress
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1/4 cup toasted chopped walnuts
Directions

Preheat the oven to 500 degrees F.

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

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.

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

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


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