I’m officially on the one-month countdown to our girls’ trip to Cabo, which means no fast food (what does that mean), no cheese (how can I possibly eliminate a food group like that), and only “good carbs”… which makes finding mouth watering blogs like Iowa Girl Eats impossible to look at.
This recipe for Whipped Bleu Cheese Bites with Balsamic Reduction, guest posted by fellow blogger Dana, of The Minimalist Baker had me at the first picture… and it sounds as good as it looks. You are welcome in advance…
I mean… humina humina… take her description of this appetizer:
Each luxurious bite melts in your mouth with a distinct airiness from the bleu cheese dip and a crisp finish from the baguette. The flavors are spectacular, melding together create the perfect savory, sweet bite.
Um…. how freaking fast can I ditch this “healthy eating thing”, and jump on the ooey-gooey-bleu-cheese-dip-wagon?!
Answer: not fast enough.
If you’re a fellow cheese lover like myself, scroll down for the full recipe and instructions…
4oz (1/2 cup) bleu cheese crumbles
4oz 1/3 fat cream cheese
1 Tablespoon white vinegar
2 Tablespoons extra virgin olive oil
pinch black pepper
~ 1/4 cup 2% or whole milk
3/4 cup balsamic vinegar
8-10 sprigs asparagus and/or 1/2 red onion
12-14 slices wheat baguette
Preheat oven to low broil and position rack on second from top position. Slice baguette into 1/2 inch pieces and arrange on baking sheet. Plan for 1-2 per person. Set aside.
Prepare bleu cheese dip by placing bleu cheese, cream cheese, vinegar, olive oil, and pepper in a food processor and mixing until well combined. Drizzle in milk 1 Tbsp at a time while mixing until desired consistency is achieved. It should be thick like frosting. Scoop into a large plastic bag and set aside.
Saute asparagus and/or red onion in a large saucepan over medium heat until tender. Season with salt and black pepper. To properly caramelize the onions, make sure to keep the lid on to lock in moisture and get them really soft. Set aside.
Prepare balsamic reduction by placing balsamic vinegar in a small saucepan over medium heat, stirring occasionally and being careful not to boil. Cook for about 10 minutes or until the liquid has reduced by about half and a wooden spoon scraped across the bottom leaves a visible line – it should appear somewhat “syrupy.” Pour into a small ramekin for serving.
Pop baguette in the oven and watch closely, toasting until light golden brown. Then remove from the oven, pipe on whipped bleu cheese, and top with sautéed asparagus and/or caramelized onion. Drizzle with balsamic reduction and serve immediately.
Estimated nutrition per bite: 142 calories, 9 g fat, 1 g saturated fat, 124 mg sodium, 9 g carbohydrates, 1.7 g fiber, 1.8 g sugar, 6 g protein
Inspired by The Sprouted Kitchen Cookbook
10 minutes prep time
20 minutes cook time
30 minutes total
MUST. MAKE. ASAP.