Cabrales Blue Cheese Crostini with Orujo, Honey, and Almonds
Cabrales Blue Cheese Crostini with Orujo, Honey, and Almonds
Cabrales blue cheese, hailing from the high mountains of Asturias and León, offers a unique consistency and flavor distinct from other well-known blue cheeses. In this recipe, it harmonizes with orujo, a northern Spanish liqueur similar to grappa, crafted from grape stems and skins leftover after winemaking. The resulting flavor is robust and thoroughly enjoyable.
Ingrediënten
- 8 thin slices of baguette or long-loaf bread
- Extra-virgin olive oil
- ¼ pound Cabrales Spanish blue cheese or another blue cheese softened
- 2.5 tablespoons Spanish orujo or grappa
- Honey for drizzling
- Lightly toasted blanched sliced almonds
Instructies
- Preheat your oven to 350°F (175°C).
- Brush each bread slice with olive oil and bake them until they become lightly browned, turning once to ensure even toasting.
- In a small bowl, use a fork to mash the blue cheese until it achieves a smooth consistency.
- Mix in the orujo (or grappa) until well combined.
- Spread approximately 1 tablespoon of this mixture on each bread slice.
- Drizzle the crostini with honey, and then sprinkle them with the lightly toasted blanched sliced almonds.
Notes / Tips / Wine Advice:
Serve these Cabrales Blue Cheese Crostini with Orujo, Honey, and Almonds at room temperature.
This recipe offers a flavorful journey, combining the distinctive notes of Cabrales blue cheese with the robust character of orujo, sweetness of honey, and the delightful crunch of almonds. Enjoy!
