I don't really like blue cheese - i find that they are dominated by the smell and taste of ammonia. That is until you cook with it - George once made us a stilton and broccoli soup with an entire stilton in it. I tried it slightly nervously given my aversion to blue cheese, and this had a LOT of it in! It was delicious - the cooking of the stilton, combined with the broccoli transformed it, taking the ammonia'ness away, and just leaving sublime flavour. The same thing happens with this crostini - the marsala and the mascarpone take the edge of the gorgonzola, and without even needing to cook it, makes it taste great even to me.
- Chop 120g gorgonzola in a bowl and add 40g mascarpone.
- Add 2 tablespoons marsala, some grated nutmeg and mash together with a fork.
- To make the crostini, brush 1/2 - 1cm thick slices of bread with olive oil on both sides, and put in the oven for 5-10 mins at 200C.
- Add the topping and sprinkle with chopped parsley.
- Posted using BlogPress from my iPhone
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