made with Felix Blue Cheese

With produce departments piled high with fresh berries and stone fruit, we wanted to share a recipe inspired by our August newsletter's featured cheesemonger, Lori Cyrus-Satter.  

Ingredients

• Crostini
• 1 Fresh Baguette
• 1/4 Cup Extra Virgin Olive Oil
• Salt and Pepper

Topping

• 8oz Felix Blue Cheese, room temp
• 8oz Strawberries, thinly sliced
• Balsamic Glaze for drizzling

Instructions: 

1. Preheat over to 350 degrees. Slice baguette into 40-50 small slices (under 1/4in thick). Brush both sides of each slice with olive oil, and arrange on a baking sheet. Season with salt and pepper to taste.
2. Bake crostini for about 15-20 minutes, or until golden brown. Turn baking sheet halfway through baking. Let crostini cool completely.
3. While the crostini are baking, whip up the Blue cheese in a bowl to a spreadable consistency. Because of Felix's natural rind, the cheese may have a grey-ish hue. You can always cut off the rind prior to whipping the cheese. 
4. Spread a thin layer of blue cheese on top of each crostini, top with sliced strawberries. Arrange on your serving platter and drizzle Balsamic Glaze over each bite. 

Some side notes: 

1. The crostini can be made a day or two ahead of time. To store, let them completely cool and store in a resealable/reusable bag or container. 
2. You can always substitute in deliciously ripe stone fruit like plums, peaches, nectarines, apricots and pluots. For eating ease, be sure to thinly slice the fruit.