Bleu Cheese Crostini With Sancerre Syrup And Peppery Lettuce
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 671
- Total Fat
- 41
- Saturated Fat
- 18
- Carbohydrates
- 44
- Dietary Fiber
- 3
- Sugar
- 21
- Protein
- 21
- Cholesterol
- 81
- Sodium
- 681
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
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.