Blue cheese, honeycomb and hazelnut dust crostini:
1 piece of your favourite blue cheese (I like using Roquefort for this recipe but any blue cheese will work)
1 honeycomb, broken into 2.5 centimeter pieces
1 cup hazelnuts, blitzed to a fine dust.
Directions
Roasted grape and buffalo mozzarella crostini:
Set the oven to 425°.
Add grapes and olive oil to a roasting pan and roast in the oven for about 35-40 minutes. Remove from the oven and let cool slightly.
To assemble add a slice of buffalo mozzarella and a few roasted grapes to a piece of crostini. Repeat until all the mozzarella is done. Add to a baking sheet and return to the oven to slightly warm the cheese, about five minutes.
Remove from the oven, season with salt and pepper and sprinkle with chopped oregano.
Blue cheese, honeycomb and hazelnut dust crostini:
To assemble break up the blue cheese into small pieces. Arrange blue cheese onto pieces of crostini, top with honeycomb and dust with hazelnut.
