Cabrales Blue Cheese Toast with Liqueur, Honey, and Almonds
Tosta de Cabrales con Orujo, Miel y AlmendraIndulge in the robust and distinct flavors of Cabrales blue cheese from the high mountains of Asturias and León with this exquisite toast. Combined with orujo, a Spanish liqueur similar to grappa, and topped with honey and toasted almonds, this tapa offers a delightful and sophisticated experience.
Ingredients
- 8 thin slices long-loaf baguette bread
- Extra-virgin olive oil
- ¼ pound Cabrales Spanish blue cheese or other blue cheese softened
- 2½ tablespoons Spanish orujo or grappa
- Honey for drizzling
- Blanched sliced almonds lightly toasted
Instructions
- Preheat the oven to 350°F.
- Brush each slice of bread with extra-virgin olive oil.
- Bake the bread slices until they are lightly browned, turning them once during the baking process.
- In a small bowl, mash the Cabrales blue cheese well with a fork.
- Mix in the Spanish orujo or grappa until the mixture is smooth.
- Spread about 1 tablespoon of the cheese and orujo mixture on each toasted bread slice.
- Drizzle honey over the top of each toast, adding a touch of sweetness to complement the robust cheese.
- Sprinkle lightly toasted blanched sliced almonds over the honey-drizzled toasts.
- Serve these Cabrales Blue Cheese Toasts with Liqueur, Honey, and Almonds at room temperature for an elegant and flavorful tapa.
Notes / Tips / Wine Advice:
Experiment with the amount of honey and almonds based on your personal preference. This tapa pairs well with a variety of Spanish wines and is perfect for impressing guests at any gathering.
Nutritional Information
Calories: 110 kcal
