MAKES: 100 APPETIZERS
PREP: 45 MINS
CHILL: 24 HRS
STAND: 30 MINS
12 ounces blue cheese
1/2 cup unsalted butter, softened
1/3 cup brandy
1/2 cup finely snipped dried apricots
100 1/4-inch-thick bias-sliced baguette slices, toasted (about two 1-pound baguettes)
3/4 cup sliced almonds, toasted
- In a large bowl use a fork to crumble the cheese; add butter. Allow to stand at room temperature for 30 minutes. Mash together cheese and butter with the fork until well combined. Stir in brandy and apricots. Cover and chill cheese mixture up to 24 hours. Allow mixture to stand at room temperature 30 minutes before spreading.
- Preheat oven to 400 degree F. Spread each bread slice with about 1/2 tablespoon cheese mixture. Place bread slices on baking sheets. Bake for 2 to 3 minutes or until cheese is melted and bubbly. Arrange on serving platters; top with sliced almonds. Makes 100 appetizers.
Nutrition Facts (Gorgonzola Crostini)
Per serving: 55 kcal , 3 g fat (1 g sat. fat , 5 mg chol. , 103 mg sodium , 5 g carb. , 0 g fiber , 2 g pro.