Recently I was solicited by foodbuzz.com to create a unique recipe using Nature’s Pride bread. The nice people at Nature’s Pride even sent me a coupon for a free loaf of bread, just so I could create a tasty tidbit. If I happen to be one of six lucky entries selected, I will be one of Nature’s Pride bread ambassadors at the Foodbuzz Blogger Festival in San Francisco, CA!
I thought about ideas for a few weeks, and thought I had settled on mini quiches using bread as the crust. However, I couldn’t get past the thought that bread would make for a soggy quiche crust. Finally, I remembered a crostini I had several years ago at a now-defunct local delight called Younkers Tea Room. At least I think that’s where I had it! I put my own spin on the recipe, and here’s the result.
4 oz. crumbled blue cheese (being a loyal Iowan, I used Maytag)
2 T. unsalted butter
2 T brandy (being a loyal German, I used Asbach Uralt)
1/4 cup chopped walnuts
5 slices Nature’s Pride 12-Grain bread, cut into thirds
1 medium ripe pear, cored and thinly sliced
Place bread slices on a baking sheet. Broil 5-6 inches from heat, about 2 minutes or until the cheese is melted and bubbly. Serve hot. Makes 8 to 12 servings.
Note – Don’t forget to put the walnuts on because somebody called you while you were in the middle of putting the toppings on the crostini. They were still good, but would be even better with the walnuts!