Blue Cheese and Pineapple-Habanero Marmalade Crostini

Servings: 4-6 (makes about 12 crostini)

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes 

Ingredients:

1 baguette, sliced into ½-inch rounds (about 12 slices)

2 tablespoons olive oil

4 ounces blue cheese (such as Gorgonzola, Roquefort, or Stilton), crumbled or softened

¼ cup Pete’s Pantry Handmade Pineapple and Habanero Marmalade

2 tablespoons chopped walnuts or pecans (optional, for crunch)

Fresh thyme leaves or microgreens (optional, for garnish)

Instructions: 

Preheat the Oven:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or leave it bare.

Prepare the Crostini:

Arrange the baguette slices in a single layer on the baking sheet. Brush each slice lightly with olive oil on one side. Bake for 8-10 minutes, or until the slices are golden and crisp, flipping halfway through. Remove from the oven and let cool slightly.

Assemble the Crostini:

Spread a generous layer of blue cheese (about 1-2 teaspoons) onto each toasted baguette slice. If your blue cheese is crumbly, you can press it gently onto the bread.

Add the Marmalade:

Spoon a small dollop (about 1 teaspoon) of Pete’s Pantry Handmade Pineapple and Habanero Marmalade over the blue cheese on each crostini. The sweet heat of the marmalade will balance the pungent creaminess of the cheese.

Optional Toppings:

Sprinkle a pinch of chopped walnuts or pecans over the top for added texture, if desired. For a fresh touch, add a few thyme leaves or a sprinkle of microgreens.

Serve:

Arrange the crostini on a platter and serve immediately while the bread is still warm and the flavors are vibrant.