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Moldy cheese with nuts

Valentine's Day Snacks 30 min Easy 13 wyświetleń ~40.05 PLN - (0)
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Description

A delicate and elegant snack perfect for Valentine's Day — slices of crispy baguette spread with creamy blue cheese, sprinkled with lightly toasted walnuts, optionally decorated with fresh figs and gently drizzled with honey. The dish combines contrasts: the salty, intense note of blue cheese with the crunch of nuts and the sweetness of honey/figs, creating a visually and tastefully striking treat. Serve on a wooden board or porcelain platter as an elegant appetizer for wine (e.g., semi-sweet white or light red), or as a romantic snack during a candlelit dinner. The snack looks particularly appealing if you arrange the pieces of cheese and accompaniments asymmetrically, leaving space for decoration — the aesthetics of presentation highlight the special character of the occasion.

Ingredients (6)

Servings:
4
  • Blue mold cheese (gorgonzola) 200 g
  • Walnuts 80 g
  • Baguette 0.8 szt.
  • Olive oil 30 ml
  • ✨ Opcjonalne
  • Honey 50 ml
  • Fresh figs 2.4 szt.
💰 Szacowany koszt dania: ~40.05 PLN (10.01 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Take the blue cheese out of the fridge 20-30 minutes before preparation to reach room temperature — it will be softer and easier to spread. Prepare a cutting board and knife, and a small bowl for mixing the cheese, along with a spoon or fork for mixing.

Ingredients: Blue mold cheese (gorgonzola)
Use a cutting board and a large knife (preferably a cheese knife or a wide kitchen knife). Taking the cheese out earlier is key — cold cheese will crumble and be harder to spread.
2

Preheat the oven to 180°C (top and bottom heat). Spread the walnuts on a baking sheet lined with parchment paper in a single layer. Place in the oven for 6-8 minutes, stirring (shaking the pan) after about 4 minutes. The nuts are ready when they release an intense, nutty aroma and slightly darken — be careful, they can burn easily.

Ingredients: Walnuts
Use a flat baking sheet and parchment paper. If you don't have an oven, toast the nuts in a dry skillet for 4-6 minutes over medium heat, stirring constantly with a silicone spatula, until they are golden and fragrant.

Baking/Toasting

3

Slice the baguette diagonally into pieces about 1 cm thick (you should get 12–14 slices from 200 g of baguette). Arrange the slices on a baking sheet. Spread olive oil on both sides of each slice using a kitchen brush or spoon to lightly coat them.

Ingredients: Baguette, Olive oil
Use a serrated knife (bread knife) to slice — cut the slices with a sawing motion to avoid crushing the crumb. A baking sheet lined with parchment paper or a baking rack is best if you want even more crispiness.
4

Place the baguette slices in an oven preheated to 200°C and bake for 8-10 minutes, turning the slices after 4-5 minutes, until the edges are golden and crispy. If you are using the grill option (top grill), watch closely — 2-3 minutes on each side will be enough. Once baked, remove and set on a kitchen rack to cool slightly (1-2 minutes).

Ingredients: Baguette
The best option is a baking tray lined with parchment paper. If you want to speed things up, you can toast the slices in a dry pan for 2-3 minutes on each side — use a spatula to check the color of the underside.

Preparing the cheese

5

In a small bowl, crumble the blue cheese with a fork or cut it into smaller pieces and gently mash it to achieve a creamy but slightly chunky consistency. If the cheese is too dry or crumbly, add 5–10 g of olive oil and gently mix with a fork — do not mix too vigorously to avoid getting a completely smooth paste; leave some texture.

Ingredients: Blue mold cheese (gorgonzola), Olive oil
Use a small bowl and a fork. If you want to achieve a completely smooth paste, you can use a small hand blender, but for texture contrast, it's better to mix by hand.

Assembly and serving

6

When the crostini are still slightly warm, spread a portion of cheese on each slice with a teaspoon or a small spatula (about 15–20 g of cheese per slice, depending on preference). Sprinkle with finely chopped, toasted walnuts (5–7 g per slice). If you are using fresh figs, cut them into quarters or thin slices and arrange them on top. Finally, if you want to add some sweetness, gently drizzle each slice with honey (about 5–8 g for a few slices).

Ingredients: Baguette, Blue mold cheese (gorgonzola), Walnuts, Fresh figs, Honey
Use a small teaspoon or spatula to spread the cheese. You can also add honey and figs to enhance the flavor and appearance. Be careful with the honey — a drop too much can overwhelm the taste of the cheese.
7

Arrange the finished crostini on a board or platter in an aesthetically pleasing way — you can set a few at an angle, a few on top of each other. Serve immediately, preferably with a glass of wine. Do not leave uncovered for more than 30 minutes, as the baguette will lose its crispness.

Ingredients: Baguette, Blue mold cheese (gorgonzola), Walnuts
For serving, use a wooden board or a white flat plate; add decoration in the form of rose petals on the plate or a few arugula leaves, if you like (arugula is not included in the ingredients). A common mistake is preparing everything too early — crostini taste best fresh and still slightly warm.

Fun Fact

💡

The combination of blue cheese with honey and nuts is a classic pairing, popular in European cuisines — the contrast of sweetness and the rich, salty mold has been appreciated since the 18th and 19th centuries in culinary salons.

Best for

Walentynki Romantyczna kolacja Przyjęcie koktajlowe

Tips

🍽️ Serving

Serve the crostini slightly warm on a wooden board. Small tongs or honey spoons are perfect for serving, allowing guests to add extra seasoning. They pair wonderfully with off-dry Riesling, light red Pinot Noir, or cider. Leave a few empty spots on the board to add fresh figs or grapes as decoration.

🥡 Storage

Store separately: cheese in the fridge for 3–4 days (wrapped in wax paper or loose in a container), roasted nuts in an airtight container for up to 7 days, and it's best to consume the baguette the same day. Prepared assembled crostini are not suitable for long storage — they lose their crunch. If you need to prepare in advance, prepare the ingredients separately and assemble just before serving.

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