- 225 g / 8 oz Crozier blue cheese
- 110 g / 4 oz light cream cheese
- 8 slices semi-stale white bread with crusts removed
- 1 egg beaten with a little milk
- 100 g / 4 oz melted butter
- 1 pinch poppy seeds
- 3 mulled wine poached pears, quartered
- 2 handfuls of baby spinach (washed)
- 1 drizzle of walnut oil
- 20 toasted walnuts
- salt and pepper
Cream the two cheeses in the food processor. Roll the slices of bread with a rolling pin to flatten and spread them a little.Divide the cheese mix amongst four slices of bread, forming a little mound in the centre of each slice. Brush the edges with egg wash. Gently place the other slice over the cheese and press the bread together to form a seal around the edges. Take a large round cutter. Place it over the mound in the middle and cut the bread discarding the edges. Continue reading “Croustade of Crozier Blue with Poached Pears, Walnuts & Baby Spinach”
- 225g / 8 oz Crozier blue (or your favourite cheese – not too strong)
- 90 ml / 3 fl oz sweet wine
- 90 ml / 3 fl oz cream
- 1 large pinch chopped chives
- Milled black pepper
- 1 bunch Asparagus, peeled, trimmed, blanched refreshed under cold water and drained
- 1 tablespoon hazelnut or olive oil
Crozier blue is a lovely Irish Sheep’s cheese, not so strong it overpowers the asparagus, complimenting it just right. This is a great starter for a dinner party. It couldn’t be simpler. Your ramekins can be prepared hours earlier, only to be stuck in the microwave when your guests are seated. Serve with a little bread if you want but dipping the asparagus into the fondue could be quite enough.
Mix the cheese, wine, cream salt and pepper and divide between 4 ramekins.
Turn your cooked asparagus in the hazelnut or olive oil. Arrange it on plates. When serving, microwave the ramekins on high for 90 seconds. Remove, stir and microwave again for 30 seconds until hot and bubbly.
Ref An Irish Adventure with Food
The Tannery Cookbook