Date and Blue Cheese Crostini
Preparation time: 10 minutes
A simple combination of dates and mild blue cheese make a rich and mysterious taste.
- 3/4 cup Sun-Maid Chopped Dates
- 5 to 6 ounces soft or triple cream blue cheese (such as Cambazola cheese)
- 1/3 cup finely chopped and toasted pistachios or pecans
- Plain baguette toasts or melba crackers
- Whole pistachios or pecans for garnish
CHOP dates into approximately 1/4-inch pieces. Cut rind from cheese.
COMBINE dates and cheese using a fork or flexible spatula until mixture is well blended. Â
MIX in chopped nuts. Â
SPREAD 1 to 2 teaspoons of date-cheese mixture onto baguette toasts and top with a whole pistachio or pecan. Â
PLACE on a baking sheet. Â
BROIL 3 to 4 inches from heat, just until bubbly, 1 to 2 minutes.Â Serve warm.
Makes 24 servings.
Cheese ball: Â
Combine dates and cheese as above. Â
Roll mixture into a ball or log.
Spread chopped pecans onto a sheet of plastic wrap large enough to cover cheese. Â
Use plastic to evenly press nuts onto cheese. Â
Wrap and chill.
Serve cold or room temperature with baguette toasts or crackers
Baguette toasts: Â
Preheat oven to 400F.
Cut a baguette into 1/3-inch thick slices and place in single layer on a baking sheet. Â
Bake 6 to 8 minutes until crisp.
Can be made several hours ahead.