Valdeon, Almond and Fig Crostini with Balsamic Glaze

Valdeon is a mild blue cheese made from cow's or goats milk, wrapped in maple or oak leaves for an appealing display, and aged in caves. It goes well with crisp bread and especially pears and figs. This Spanish blue cheese is often compared to Cabrales in the United States and appeals to a wider range of palates. Valdeon has a very intense spicy flavor, but is not as biting as true Cabrales. Valdeon has an excellent balance of sweetness and tang, and is buttery to the taste, very aromatic with a nice earthiness at the finish.

INGREDIENTS

30 minutes

serves 16 appetizers

1/2 pound Queso de Valdeon

1 loaf baguette or sourdough bread

3 tablespoons olive oil

1/2 cup balsamic vinegar

1 tablespoon sugar

4 ounces fig paste

1/4 pound prosciutto, sliced thin

16 Spanish almonds

Preheat oven to 400 degrees. Allow the cheese to come to room temperature. Slice the bread thin, brush with olive oil, and place in baking dish. Bake until crisp and lightly browned.

Combine the balsamic vinegar and sugar in a small saucepan and cook on low heat until reduced and syrupy. set aside to cool.

Cut the fig paste and prosciutto into 16 small pieces to fit on the toast. Build the crostini by placing the fig paste on each toast, then the prosciutto, a dollop of Valdeon, and then press an almond into the cheese. Drizzle with the balsamic glaze. Serve immediately.

<< Back to Recipes