Sometimes a cheese plate is too predictable, and a salad seems boring. In those moments, I like to fix up a platter of these arugula-adorned crostini, which deliver both the richness of blue cheese and some greenery to get your meal going.
To balance out the bitter greens and pungent cheese, I slice up a loaf of sweet cranberry-walnut bread, though any fruity and nutty dough will do. This appetizer is super easy to make, so it's perfect for a spontaneous dinner party or a dish that needs to travel. I recommend choosing a very strong cheese that's creamy and easy to spread. Get the other details and check out the recipe.
2 tablespoons olive oil
1/2 teaspoon mustard
juice from 1/2 a lemon
A pinch of brown sugar
3 cups arugula
one small shallot, thinly sliced
12 1/2-inch-thick slices cranberry-walnut bread
3 oz. strong blue cheese
- Preheat oven to 350 degrees Fahrenheit.
- In a small bowl, mix olive oil, mustard, lemon juice, and brown sugar; whisk until combined.
- In a large bowl, combine the arugula and shallot. Add the dressing and toss to coat.
- Arrange the bread slices on a baking sheet and toast for 5 minutes, or until lightly crisped. Remove from oven.
- When the bread has cooled slightly but is still warm, transfer to a serving platter. Distribute blue cheese evenly over toasts, spreading a liberal layer over each.
- Evenly divide the dressed arugula mixture on top of the toasts.
- Appetizers, Crostini