We tried the below recipe this afternoon and it was delightful!
We adjusted slightly the recipe using gorgonzola instead of traditional crumbled blue cheese. A few slices of fresh parmigiano reggiano on the side. Mmm!
serves 4
4 slices rustic sourdough bread
2 tablespoons extra-virgin olive oil
1/4 pound blue cheese, crumbled
4 tablespoons wildflower honey
8 slices thick-cut bacon, cooked until crisp
Freshly ground black pepper
1. Brush both sides of the bread lightly with olive oil, place on a baking sheet, and broil until golden on one side, about 2 minutes. Sprinkle the cheese on top of the bread and broil until slightly melted, about 1 minute.
2. Arrange the cheese toasts on a serving platter and lay 2 warm slices of bacon over each, then drizzle with the honey and grind some fresh pepper over the top. Cut each toast in half, if desired, and serve.
source: Harvest to Heat: Cooking with America's Best Chefs, Farmers and Artisans
