For the last month, I have researched one thing and one thing only – blue cheese. For the last 26 days, my nose has had an almost permanent wrinkle of distaste and apprehension as I read about different kinds of blue cheese and watched people ruin beautiful food by adding such an overwhelmingly flavoured, smelling and looking cheese.
I know I am in the minority, but I make no apologies for my palate; blue cheese and I will never be friends.
With the help of a walnut bread recipe by the charming Maggie Beer and some caramelised fruit, I did manage to find a barely palatable blue cheese recipe that I could present to the Queen of Cheese, Ms Fromage Homage, and her Cheese, Please! blog challenge.
Yep, I had a nibble; nope, it’s not something I care to eat again. However, I was assured that if blue cheese if your thing, these little crostini are oozy, gooey and full of flavour.
So, if you like blue cheese, have at it. But if you too feel that your tastes are better suited to more palate-friendly crostini, swap out the blue cheese for some brie, the pears for some apples and enjoy!
A postscript is needed here I think because I only just discovered this and had to share… Did you know that crostini, which roughly translates to ‘little crusts’, is actually the plural of crostino?
Caramelised Pear and Blue Cheese Crostini
- 30g unsalted butter
- 55g brown sugar
- 1 teaspoon cinnamon
- 5 firm but ripe beurre bosc pears (peeled, cored and diced)
- 1 tablespoon honey
- 1 tablespoon white balsamic or white wine vinegar
- 1 small loaf of walnut bread (sliced into 12 thin slices)
- Extra Virgin Olive Oil to drizzle
- 120g your favourite blue cheese
- Preheat the oven grill or broiler.
- Melt the butter, brown sugar and cinnamon in a frying pan over medium heat until the sugar dissolves and the mixture begins to bubble, about 1 minute.
- Add the honey and vinegar, stir to combine and continue to simmer for another 3 to 5 minutes, or until the mixtures start to thicken and caramelise.
- Add in the pears and sauté, stirring frequently, over medium heat for 10 to 15 minutes, or until the pears are caramelised. Set aside until needed.
- Meanwhile, place the sliced walnut bread onto a baking sheet in a single layer. Drizzle both sides with a little oil and toast in the oven grill or broiler until both sides are a light golden colour.
- Top each slice of toasted walnut bread with blue cheese and pop the tray back under the oven grill or broiler for around 5 minutes, or until the blue cheese softens and starts to melt.
- Remove from the heat, top with a spoonful of the caramelised pear and sauce and serve while still warm.