oftt

Blue Cheese and Peach Chutney Crostini

Print Email

peachcrostiniAdapted from Real Simple

1 baguette, sliced in 24 slices
2 Tablespoons extra-virgin olive oil
3/4 cup chutney, peach, fig, mango or your favorite flavor
4 ounces good quality, pungent blue cheese

Heat oven to 400°F. Place bread slices on a baking sheet and brush both sides of the bread with oil. Bake until golden brown, 4 to 5 minutes per side (this can be made up to two days ahead and kept in an airtight container).

Dividing evenly, spread 3/4 cup chutney on crostini. Top each slice with 4 ounces thinly sliced blue cheese. 

- Recipe courtesy of Cathy Pollak at NoblePig.com

 

restaurant news

Adana Restaurant
Los Angeles
by David Latt

dlimg_9723.jpgOne of my favorite restaurants isn't close to where we live. Adana is forty-five minutes away in Glendale.

The light and airy dining room suggests a banquet hall in an elegant European...

Read more...
Antojéria La Popular: Mexican Street Food Debuts in Soho
New York
by Alex Rader

cricketsNestled under a nail salon, down just a few stairs, there lives an outpost of delicate seafood, with a touch of unexpected spice.

The thing most people will have heard of from Chef Andres...

Read more...
Icing? Make it cream cheese. Hold the lox.
Boston
by Kitty Kaufman

georgetownladiesEach night there is a line. I ask a young woman from Orlando, why? She says, "They're good." And what else? She points to the window sign: "They're on TV." They are on TV, on TLC: "All new...

Read more...
The Other Secret in Napa is Food
Northern California
by Laraine Newman

laraine newman cameoI recently performed Celebrity Autobiography at the Wells Fargo Center For The Arts in Santa Rosa. I didn’t know where Santa Rosa was nor did I realize that the Welles Fargo Center was a hip...

Read more...