I like to have ingredients which I can do lots of different things with. That is why I was thrilled to be able to work with the Litehouse Salad Dressing and Salad Herb Blend, with Artisian Blue Cheese Crumbles. My mind started racing to determine what recipes I could make, adapt or create to make the most of some of my favorite flavors. Inspired by a recipe on the Litehouse Food site, I made some of my own changes, which can be a good thing. Let’s see what happened.
Blue Cream Cheese Crostini
2 Short French Baguettes
Artisan Blue Cheese Crumbles
Litehouse Organic Balsamic Vinaigrette Dressing
1 tbs Litehouse Salad Herb Blend
Bake baguette for about 8 minutes as directed on instructions on baking sheet. This gets the outside a little crispy. Remove from oven and slice. Set the baking sheet away but keep it handy you can use if for phase 2 of this recipe.
Lightly spread cream cheese on each bread slice. Top with a teaspoon (approx. it depends on size of bread slice), of the Artisan Blue Cheese Crumbles. Place bread slices on your baking tray.
When each slice has cheese sprinkle Litehouse Salad Herb Blend over the slices. Top with half of a cherry tomato. Ours where small slices, but if I had used a bigger loaf we could have used two. Sprinkle the Litehouse Organic Balsamic Vinaigrette Dressing over the bread slices.
Bake for approximately 8 more minutes, until cheese is melted.
Best served warm.
YUMM! I admit that the family looked at me a little weird when I served them. But I was trying to make sure my dad could make it through until Thanksgiving dinner was done. Once tried though it was hard to get everyone to quit eating them! Warm bread, melted cheese, sweet cherry tomatoes lightly cooked and the dressing is my favorite. I even liked just dipping freshly cooked bread in it when I made another loaf for dinner to go with Spaghetti and Meatballs.