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Crostini With Walnut-Blue Cheese

Yield 1 (9-inch) log


  • 1/4 cup MAZOLA Canola Oil
  • 2 garlic cloves, pressed
  • 1 (8-ounce) French baguette, cut diagonally into 1/4-inch-thick slices
  • 1 (8-ounce) package cream cheese, softened
  • 1 (4-ounce) package crumbled blue cheese*
  • 2 tablespoons whipping cream or milk
  • 1 cup chopped walnuts or almonds, toasted and divided
  • 1 cup seedless red grapes, coarsely chopped

How to Make It

  1. Stir together oil and garlic; brush evenly on bread slices. Place bread on a baking sheet.

  2. Bake at 350° for 10 minutes or until lightly toasted.

  3. Stir together cream cheese, blue cheese, and whipping cream until blended. Stir in 1/2 cup walnuts; gently fold in grapes.

  4. Shape cheese mixture into 1 (9-inch) log. Roll log in remaining 1/2 cup walnuts. Serve with crostini.

  5. * 4 ounces port wine cheese, crumbled, may be substituted for blue cheese.

  6. NOTE: To toast walnuts, spread on a baking sheet, and bake at 350°, stirring occasionally, 5 to 10 minutes or until toasted.