Bleu Cheese Crostini With Sancerre Syrup And Peppery Lettuce
- 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
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.
Recipe courtesy of Tyler Florence
Recipe courtesy of Bobby Flay