Crostini Three Ways | Part Three – Caramelized Blood Orange & Montchevré
To kick off your Friday, we are giving you the third and final crostini recipe in hopes that when you have people over this weekend, you will woo them with your sweet new appetizer skills. Lauren Kelp here and we might have saved the best combination for last. If you love the divine combination of caramelized fruit and cheese, this is for you. Meet the final Crostini pairing in our mini-series – The Caramelized Blood Orange & Montchevré!
Missed the first two or confused about what crostini even means? Don’t miss the refreshing Radish & Goat Cheese or Pear, Crispy Sage, and Brie crostini combinations we featured earlier this week. Plus, we paired them up with the perfect wines, so pour a glass and let’s get started!Like I mentioned previously, Bruschetta and Crostini are pretty similar. The main differences being the bread they are served on and the freedom of flavor combinations. The crostini is kind of like the bruschetta’s older, crazier sister who changes her hair color once a month. With so many ways to serve a crostini (we’ve given you three so far!), it’s hard to get tired of this fiesty little appetizer.
I have never met a caramelized fruit I didn’t like, so I have to admit, this pairing is my favorite. It’s perfect for having friends over for a drink and appetizer before going out or to satisfy a sweet tooth. Plus, the way the blood orange mingles with the montchevré is out of this world. Paired perfectly with a nice glass (or two) of Pinot Noir and it’s an entertaining no brainer!
- 1 loaf of sliced white bread baguette
- 4 oz. of bucheron montchevre
- 2-3 blood oranges, peeled and thinly sliced into wheels
- 1/4 cup granulated sugar
- 2 tbsp of water
- 8 tsp of turbinado sugar
- Lightly brush both sides of sliced bread with olive oil and broil until toasted
- In a saucepan, stir together the granulated sugar and water. Cook over medium-high heat, swirling the pan occasionally, until the syrup turns a deep amber caramel.
- Immediately remove from the heat, add the orange slices and swirl the pan to coat them evenly.-
- Top your toasted bread with 1 oz. of Bucheron Montchevré and 2-3 slices of caramelized oranges
- Lightly sprinkle with sugar and enjoy!
- Pair your refreshingly sweet & delicious crostini with a beautiful glass of Pinot Noir and prepare to be in dining heaven!
Photography by Constance Higley