Do you ever forget about making an appetizer?…….
Sometimes when I am preparing a nice dinner for family and/or friends, I totally forget about this introductory course. I get so wrapped up in all the other details and usually at the last minute get in a bit of a panic when I remember my ommission. This is where this delicious Bleu Cheese and Honey appetizer comes to the rescue! I usually have a little wedge of good blue cheese in my refridge as I love to use it in salads, dressings, sauces, etc. I always have honey in the pantry and I can usually dig through my freezer and find a few pecans just waiting to be rescued and given a meaningful purpose.
I saw this recipe about a year ago on The Meaning of Pie, one of the blogs I love to check out. Kelly has a lovely blog and is always an inspiration to me. I especially appreciate this delicious recipe of hers; so simple and yet it has gotten me out of a pickle more than once!! I like to serve it with these yummy rosemary crostini. The rosemary is a perfect flavor combination with the flavorful blue cheese and sweet honey. I also like to add some tiny diced seasonal fruit. This time I used strawberries, but it’s also fantastic with mango, apple, pear, figs… really just about any delicious fresh fruit. Give this a try it, even if you’re not in a pickle, I think you’ll be amazed at how wonderful this simple combination is!
Oh, and for a great tip on a fabulous, inexpensive Bleu Cheese, check out this post!
Bleu Cheese and Honey and Toasted Pecans
** Toast pecans (about a cup) with a generous pinch of sea salt and 2 teaspoons of olive oil until deep golden (stir occasionally while roasting).
1 long, thin good quality baguette, I like LaBrea
¼ cup extra virgin olive oil
2 tablespoons butter
1 tablespoon finely chopped fresh rosemary
kosher salt and freshly ground black pepper, to taste
few dashes paprika
1. Preheat oven to 400˚. Cover large sheet pan with foil. Slice bread into 1/4-inch-thick slices. Arrange on foil covered baking sheet in a single layer.