I’m sorry I’ve been MIA for a while, our house isn’t quite done, and I’ve always got at least 1 contractor buzzing around. And somehow we skipped Spring and went straight into Summer, so I wanted to share a fun app we put together for a night on the patio with a bottle of chilled white wine.
Roquefort Spread – 24 crostinis
2 onions, minced
Freshly ground white pepper
1/2 cup walnuts
8 oz Roquefort, crumbled
6 oz crème fraîche
Crostinis + Walnuts:
Preheat oven to 350 degrees Fahrenheit. Place sliced baguette rounds on a baking sheet, brush with olive oil, season with freshly ground white pepper. Bake 8 minutes or until golden brown, remove from oven and set aside while working on the walnuts. Spread walnuts on a separate baking sheet, bake 5 minutes, stir, and bake another 5 minutes, remove from oven and set aside to cool. Continue with remaining recipe.
Heat 1 tablespoon olive oil in a saucepan over medium heat, add onion, cook, covered and stirring occasionally, until onion is soft and transparent, about 15 minutes. Uncover and stir occasionally until caramelized, about 25 minutes. Season with freshly ground white pepper, transfer onion to a bowl and cool.
Coarsely chop cooled toasted walnuts.
Combine Roquefort, crème fraîche, caramelized onion and chopped walnuts. Mix to combine and season to taste with freshly ground white pepper
Serve with a cheese knife and crostini. (It’s also excellent on celery hearts!)
Happy Cooking! Bon Appetit!