on Friday, 13 April 2012. Posted in Kemp's Blog
This snack went over well at the wine tasting last night.
1 5-6 oz container gorgonzola crumbles
1/4 cup unsalted butter
1 50 ml bottle (mini) of brandy
1/4 cup finely diced dried apricots
1 baguette sliced into 1/4 inch slices and lightly toasted in the oven
1/3 cup sliced almonds, toasted
Put the gorgonzola crumbles in a large bowl and cut the butter into small pieces on top of the crumbles. Let stand at room temperature for 30 minutes. Mash the cheese and butter with a fork until well mixed. Stir in the brandy and apricots. Cover and chill the cheese mixture up to 24 hours. Let it stand at room temperature for 30 minutes before spreading on bread.
Preheat oven to 400 degrees. Spread each bread slice with about 1/2 tablespoon cheese mixture. Place bread slices on a baking sheet. Bake 2 to 3 minutes until cheese is melted and bubbly. Top with sliced almonds.