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Gorgonzola Thyme Crostinis with Balsamic Onion Chutney


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Gorgonzola Thyme Crostinis with Balsamic Onion Chutney

Katie Schur

This recipe sounds a lot more complicated than it actually is. It's more about the hunt for the right ingredients! If you can slice bread and spread on some toppings, you can make this recipe. The combination of ingredients was discovered on a sample tray at Guido's Fresh Marketplace in Pittsfield, MA. They had cheeses from all over the world lined up, but this Italian combination stood out from the rest. I typically shy away from blue-veined cheeses, but the sweetness of the balsamic onion chutney was the perfect thing to complement the pungent kick of the cheese. 

You only need a few necessities:
- A fresh baguette
- Balsamic Onion Chutney (we purchased this one by HappyMama Italy in the store, but Robert Rothschild also has a more widely available version here)
- Gorgonzola Cheese Spread (we purchased this one by La Casera Gorgonzola Dolce imported from Piemonte, Italy). If you don't have a cheesemonger close by, try to find a different variety at your nearby grocery store. 

Optional (but delicious and adds some color)
- Fresh thyme (or lemon thyme)

Slice the baguette crosswise into small, circular pieces. Spread the gorgonzola cheese onto the bread. Layer with a small dollop of onion chutney. If choosing to add the thyme. Strip the herbs. The best way to do this is by pinching the stem, then running your fingers down the length of the stem from top to bottom. Garnish the crostinis with the thyme leaves and enjoy!

This dish pairs nicely with other appetizers or as part of a larger cheese board. It also tastes delicious with a glass of Merlot or Pinot Noir wine. Check back later this week for our favorite wines to drink at BBQs, picnics and the beach. We'll cheers to that in this week's newsletter. Don't miss out by subscribing here

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