Blue Cheese Bruschetta with Honey and Cracked Black Pepper

Those who do like it tend to love its pungent aromas, creamy texture, and veins of blue mould. That cauldron of characteristics, in combination with the sweetness of honey, the odorific pleasures of raw garlic, the bite of freshly cracked black pepper, and the texture of a well-toasted slice of rustic bread make this easy-to-assemble apply a very heady experience.

Cooking Time: Less than 15 minutes
Yield: Serves 4 as an appetizer

INGREDIENTS:

4 slices rustic country-style or sourdough bread
2 garlic cloves
4 Tbsp walnut oil, hazelnut oil, or best available olive oil
8 ounces Saint Agur, or another creamy blue cheese
1⁄2 cup best available honey
(Coarsely) ground black pepper (either adjust your grinder to a coarser grind, or grind a few peppercorns in a mortar and pestle)

DIRECTIONS:

Toast your bread in a panini maker, over a grill, in a toaster, or toaster oven until it is very brown and crispy.
Immediately after toasting the bread, rub a garlic clove over the entire surface of one side. Each slice should use up about a quarter to a third of a clove. (Be careful: when the garlic meets the toast’s hot surface, it will create fumes that will sting your eyes.)

Generously drizzle oil overtop each slice. Then schmear each slice generously with cheese. Generously drizzle honey over top and finish with the pepper. Slice bruschetta and serve immediately.

Credits: Flavorbomb Cookbook (seen below), photographer (Suzi Q Varin).

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