Recipes
Blue Cheese Croustade with Mushrooms
Makes 5 dozen
This recipe mixes Blue-Brie and Extra Creamy Danish Blue, along with the bacon and mushrooms (of course), to create a salty and savory taste that is the perfect item to whet your guests’ appetites before a big meal.
Ingredients
For the Croustade:
- 6 ounces Saga Blue Brie, room temperature
- 2½ ounces Castello Extra Creamy Blue Cheese, room temperature
- 3 large eggs
For the Gremolata:
- 12 slices apple-smoked bacon
- 1 tablespoon lemon juice
- 2 scallions, trimmed and thinly sliced
- 10 ounces shiitake or exotic mushrooms, sliced and washed
- ¼ cup Castello Extra Creamy Blue Cheese
- 24 sprigs of chervil
Directions
1. Prepare Croustades: Preheat oven to 350°F. Cut rind off Saga Blue Brie and discard. Combine Saga and Blue cheese in food processor along with eggs. Process until smooth, about 1 minute.
2. Spray two 12-cup mini non-stick muffin pans with non-stick vegetable spray. Spoon one tablespoon of cheese mixture into each muffin cup.
3. Bake for 12-15 minutes, until croustades are golden and puffy. Remove from oven and let rest for one minute to set. Gently remove croustades from the pan.
4. Prepare mushroom filling: Cut bacon into ½-inch pieces and cook until crisp. Remove bacon from skillet and drain. Keep 3 tablespoons of bacon drippings in skillet and add lemon juice and scallions. Cook until scallions wilt, about 2 minutes. Add mushrooms and cook until soft, about 4-5 minutes. Remove from heat and combine with blue cheese. Keep warm until ready to serve. Spoon a tablespoon of filling into each croustade and serve.
Note: Croustades are to be served warm. They can easily be reheated by placing them on a non-stick baking sheet, covered with foil and warmed for 3 minutes in a 325°F oven. Fill after warming.