Cheese Danishes remind me of my father. Any pastry with cream cheese, he would order it. I found myself drawn to the same flavor as I got older. I had some puff pastry dough in my freezer that was telling me I should use it before it went bad. So by digging around and finding cream cheese, frozen blackberries and lemon, I came up with this beautiful and delicious Sunday stunner.Read More
I love this simple recipe. It's super easy to make and a real crowd pleaser! It's a really interesting mixture of sweetness from the honey, salty-tang from the gorgonzola, and crunchiness from the toasted baguette. I use Zambezi Raw Honey that I got from Whole Foods. My sister-in-law suggested to use it with this recipe and wow it really makes a difference. I was inspired to make these myself after my sister-in-law made these at a Christmas get together. I couldn't stop eating them! Thank you Melissa!
- 2 tablespoons olive oil
- 24 1/3-inch-thick diagonal slices baguette
- 6 ounces creamy gorgonzola cheese , coarsely crumbled
- 1 ripe anjou pear, thinly sliced
- 3 tablespoons honey (I use Zambezi Raw Honey)
- chives for garnish
Preheat the oven to 375°. Arrange the baguette slices on a baking sheet in a single layer. Lightly brush the baguette slices with oil. Toast in the oven until the baguette slices are golden, about 8 minutes. (You can toast the baguette slices 1 day ahead. Cool, then store them at room temperature in an airtight container.)
Spoon a little bit of the crumbled cheese onto the baguette slices and press slightly to adhere. Return the baking sheet to the over and bake until the cheese melts, about 8 minutes. *NOTE: you do not have to melt the cheese. I actually just like the cheese on top unmelted. So I drizzle the honey on the bread, then place the pear slices and then some of the crumbled cheese and chives.
Arrange the crostini on a platter. Top each with 1-2 pear slices Drizzle with honey and serve warm. Use can use chives to garnish.
These pancakes are surprisingly light and delicate, even though they are loaded with cottage cheese. I used fat free cottage cheese in this recipe and they turned out fine. The amount of butter is enough fat! They seem to me to be a quick and easy take on cheese blintz. I have made these three times now and I am beginning to like them more than regular pancakes. I think it's because they are more egg-y. The other day I made some savory versions of these with chives and they were really good too. I highly recommend these! They are a crowd pleaser.
- 1½ cups small curd cottage cheese
- 6 large eggs
- ¾ cup unbleached, all-purpose flour
- ½ cup unsalted butter, melted
- vegetable oil spray
- best quality marion berry or blackberry preserves
- lemon wedges
- powdered sugar
1. In a medium mixing bowl, add the eggs and whisk to blend. Whisk in the flour, and then whisk in the melted butter. 2. With a large rubber spatula, stir in the cottage cheese. 3. Heat a nonstick griddle or frying pan over moderately high heat and then lightly coat with vegetable oil spray. 4. Using a scant 1/4-cup measure, ladle pancake batter onto the skillet, and cook for 1-2 minutes per side, until nicely browned on each side and cooked through. (When the pancakes are ready to turn, they will appear dry on the edges and bubbles may be rising on the surface. If they are not ready to turn, you won’t be able to easily get a thin spatula all the way underneath them.) 5. Serve 4 pancakes per person with marion berry preserves, lemon wedge, and powdered sugar.
Serves 4-6. (Makes 4 cups batter and 14-16 pancakes.)