Gorgonzola Grape And Pine Nut Crostini Recipes

Steps:

• Preheat oven to 325 degrees F. Place baguette slices in single layer on baking sheet. Toast in oven until golden, about 10 minutes.
• Sprinkle Gorgonzola on baguette slices. Sprinkle nuts over each. Drizzle each slice lightly with honey.

Steps:

• Whisk together mustards and wine. Pour over chicken; cover, refrigerate, and marinate 24 hours.
• To prepare salsa combine grapes, pine nuts, red onion, green onion, parsley, oil, vinegar, and sugar; mix well. Season with salt and pepper.
• Preheat grill.
• Season each chicken breast half with salt and pepper.
• Grill or broil chicken until firm and juices run clear, 8 to 10 minutes, turning once.
• Plate chicken and top with 1/2 cup grape salsa.
• Calories 261; Protein 28g; Fat 10g; Calories from Fat 36%; Carbohydrate 13g; Cholesterol 66mg; Fiber 1.6g; Sodium 510mg

Steps:

• Preheat the oven to 375 degrees F.
• Brush both sides of the bread with 2 tablespoons of the oil and season liberally with salt and pepper. Arrange on a rimmed baking sheet and toast in the oven until crisp and golden brown, 10 to 12 minutes. Remove to a plate.
• Increase the oven temperature to 425 degrees F. On the same baking sheet, toss the grapes with the remaining 1 tablespoon oil and season liberally with salt and pepper. Roast until the grapes are starting to burst and slump, 20 to 25 minutes.
• To serve, spread the cheese on the toasts and top with the roasted grapes. Sprinkle with the hazelnuts and drizzle with vinegar.
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Steps:

• Dressing: Place red wine vinegar, lemon juice, sugar, salt, and garlic cloves in a blender and pulse on high speed. Add the shallots and slowly incorporate the extra-virgin olive oil while blender is on high speed. Finish seasoning with black pepper and allow the dressing to sit for 24 hours, refrigerated, before using.
• For the candied garlic: Coat a sheet pan with oil for the finished garlic. Place the garlic and water in a large saute pan over medium to high heat. Boil the cloves until they are cooked through but still firm to the touch and still maintain their shape. This takes about 8 minutes. By this time the water should be all the way or close to being evaporated. At this point, add the sugar in with the garlic cloves and continue to cook over medium heat while stirring occasionally. After a couple of minutes the sugar will begin to caramelize. At this point it is important that the garlic be stirred constantly so they become evenly coated with the caramelized sugar. Continue to caramelize the garlic until golden to dark golden brown. This process happens very quickly so stay alert. Turn the garlic out onto the greased sheet pan and cool.
• For the salad: Place the grapes, Gorgonzola and candied garlic in a large mixing bowl. Add 3/4 cup of dressing. You want enough dressing in the bowl to fully saturate the cheese and grape mixture. Add the lettuce and toss your salad. Taste for seasoning.

Steps:

• Preheat oven to 400°F. Spread butter over 1 side of each baguette slice. Arrange baguette slices on baking sheet, butter side up. Bake baguette slices until golden, about 12 minutes. Cool.
• Reduce oven temperature to 350°F. Mix walnuts, Gorgonzola and arugula in medium bowl. Spoon nut-cheese mixture evenly atop baguette toasts, pressing to adhere. Season toasts with pepper. Bake toasts just until cheese melts, about 6 minutes. Cool crostini slightly. Arrange crostini on platter. Garnish platter with arugula leaves and serve.