Recipe information
Yield
12 Servings
Ingredients
24
1/4-inch-thick slices ciabatta bread
4
tablespoons walnut oil, divided
1
/2 cup chopped toasted walnuts
8
ounces blue cheese, crumbled
6
tablespoons minced shallots, divided
1
/3 cup dried cranberries
8
cups baby frisée, torn into thin pieces
2
teaspoons Banyuls vinegar or red wine vinegar
Fleur de sel or fine sea salt
Need to make a substitution?
Preparation
Step 1
Preheat oven to 400°F. Arrange bread slices on baking sheet. Brush bread slices on top side with 2 tablespoons walnut oil. Bake until crisp, about 5 minutes.
Step 2
Mix walnuts, cheese, 4 tablespoons shallots, and dried cranberries in medium bowl. Spread mixture on toasts. Bake until cheese melts, about 4 minutes.
Step 3
Meanwhile, combine frisée, 2 tablespoons shallots, 2 tablespoons walnut oil, and vinegar in bowl. Sprinkle with fleur de sel; toss. Serve with crostini.