Lemon Bleu Crostini

Lemon Bleu Crostini

Ingredients

  • 2 tablespoons dry white wine
  • 2 teaspoons finely chopped shallot
  • 8 oz. cream cheese, softened
  • 1 teaspoon finely chopped garlic
  • 1/2 teaspoon Nielsen-Massey Pure Lemon Extract 
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  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon ground white pepper
  • 5 oz. bleu cheese crumbles
  • 1 French baguette
  • extra virgin olive oil
  • 2 cups cherry tomatoes, rinsed and sliced
  • chives (garnish)

Directions

In a small bowl, combine wine and shallot. Let stand while preparing other ingredients.

In a medium bowl, use an electric mixer on medium speed to beat cream cheese, wine, shallot, garlic, lemon extract and peppers until well combined. Stir in bleu cheese crumbles.

Place in bowl, cover and refrigerate until ready to serve.

Preheat oven to 400 degrees F. Diagonally cut baguette into 1/4-inch slices. Place on rimmed sheet pan and lightly brush each side with olive oil. Bake until crisp and golden, about 15 minutes.

Top crostini with about 1 tablespoon Lemon-Bleu spread, then top with sliced tomatoes and garnish with snipped chives.

Notes:

The photo shows both this recipe (back of the plate) and the Smoked Salmon Cucumber Slices (front of the plate). Together they make a great set of appetizers.

  • 2 tablespoons dry white wine
  • 2 teaspoons finely chopped shallot
  • 230 g cream cheese, softened
  • 1 teaspoon finely chopped garlic
  • 1/2 teaspoon Nielsen-Massey Pure Lemon Extract 
    Buy Now
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon ground white pepper
  • 140 g bleu cheese crumbles
  • 1 French baguette
  • extra virgin olive oil
  • 300 g cherry tomatoes, rinsed and sliced chives (garnish)

Directions

In a small bowl, combine wine and shallot. Let stand while preparing other ingredients.

In a medium bowl, use an electric mixer on medium speed to beat cream cheese, wine, shallot, garlic, lemon extract and peppers until well combined. Stir in bleu cheese crumbles.

Place in bowl, cover and refrigerate until ready to serve.

Preheat oven to 200 degrees C. Diagonally cut baguette into 0.6-centimeter slices. Place on rimmed sheet pan and lightly brush each side with olive oil. Bake until crisp and golden, about 15 minutes.

Top crostini with about 1 tablespoon Lemon-Bleu spread, then top with sliced tomatoes and garnish with snipped chives.

Notes:

The photo shows both this recipe (back of the plate) and the Smoked Salmon Cucumber Slices (front of the plate). Together they make a great set of appetizers.

  • Nielsen-Massey time icon

    10 minprep

  • Nielsen-Massey time icon

    15 mincook

  • Nielsen-Massey yield icon

    24crostini

This Recipe Uses

Pure Lemon Extract 4oz

Pure Lemon Extract