How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Crostini with Blue Cheese, Quince Paste and Cracked Black Pepper?

You need 6 ingredients. The key ingredients include: 1 baguette, sliced scant 1/2-inch thick on a diagonal, Extra-virgin olive oil, Kosher salt, 8 ounces Cabrales blue cheese, and more.

Is Crostini with Blue Cheese, Quince Paste and Cracked Black Pepper suitable as snacks & appetizers?

Yes, Crostini with Blue Cheese, Quince Paste and Cracked Black Pepper falls under the Snacks & Appetizers category and is a great choice for this type of meal.

How do I store leftover Crostini with Blue Cheese, Quince Paste and Cracked Black Pepper?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crostini with Blue Cheese, Quince Paste and Cracked Black Pepper Recipe

Name: Crostini with Blue Cheese, Quince Paste and Cracked Black Pepper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 baguette, sliced scant 1/2-inch thick on a diagonal; Extra-virgin olive oil; Kosher salt; 8 ounces Cabrales blue cheese; 1 block quince paste, thinly sliced; Cracked black pepper

Crostini with Blue Cheese, Quince Paste and Cracked Black Pepper – a delicious recipe with baguette, Extra-virgin olive oil, Kosher salt, Cabrales, quince paste, pepper. Easy to follow and perfect for any occasion.

Serves 4 Snacks & Appetizers

Servings: persons

1 baguette, sliced scant 1/2-inch thick on a diagonal
Extra-virgin olive oil
Kosher salt
8 ounces Cabrales blue cheese
1 block quince paste, thinly sliced
Cracked black pepper

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
228 kcal
Category
Snacks & Appetizers

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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Crostini with Blue Cheese, Quince Paste and Cracked Black Pepper

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