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.
Ingredients
- 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
Instructions
- 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!
