Warmed Blue Cheese and Apricot Crostini with an Arugula Drizzle
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 156
- Total Fat
- 9
- Saturated Fat
- 2
- Carbohydrates
- 16
- Dietary Fiber
- 1
- Sugar
- 7
- Protein
- 3
- Cholesterol
- 4
- Sodium
- 139
Ingredients
Arugula Drizzle:
3 garlic cloves, peeled and roughly chopped
2 tablespoons walnuts
1 cup arugula, washed
Salt and pepper
2 tablespoons Extra Virgin Olive Oil
Blue Cheese and Apricot Blend:
1/3 cup apricot jam
1/3 cup blue cheese
1/4 cup walnuts, roughly chopped
Toast:
8-10 slices of French Baguette 1/4 inches thick
I Can't Believe It's Not Butter!® Spray made with Extra Virgin Olive Oil
Directions
- Preheat the oven to 375 degrees F. In a food processor, combine the garlic, walnuts, arugula, and pinches of salt and pepper. Pulse to blend, adding the olive oil gradually until pureed. Set aside.
- In small bowl, combine the cheese and jam using a fork to break up the cheese, and blend it with the jam. Fold in the walnuts.
- Place the bread slices on a cookie sheet, and spray each liberally with I Can't Believe It's Not Butter!® Spray made with Extra Virgin Olive Oil. Bake for about 10 minutes until toasted; monitor the bread so you can remove it from the oven as soon as it is browned. Flip the slices over, spray the non-browned side with I Can't Believe It's Not Butter!® Spray made with Extra Virgin Olive Oil. Spread the cheese and jam on the bread, and place back into the oven for 5-7 minutes, or until the cheese starts to melt. Remove the crostini from the oven and place on a serving platter; drizzle with the arugula puree. Serve immediately warm, or at room temperature.
- Nutrition Information Per Serving
- Calories 240, Calories From Fat 110, Saturated Fat 2.5g, Trans Fat 0g, Total Fat 1.5g, Cholesterol 5mg, Sodium 450mg, Total Carbohydrates 29g, Sugars 6g, Dietary Fiber 1g, Protein 6g, Vitamin A 2%, Vitamin C 2%, Calcium 4%, Iron 8%