GOLDEN VALLEY, Minn--
Chef Rachael Perron from Kowalski's shows how to serve up a glitzy holiday party with most complex and most interesting flavors and textures of the season.
CROSTINI WITH BLUE CHEESE, AVOCADO AND SMOKED ALMONDS
1 ripe avocado, diced
¼ tsp. fresh ground Kowalski's Sea Salt
¼ tsp. fresh ground Kowalski's Black Peppercorns
- squeeze fresh lime juice
- a few dashes Tabasco sauce
10 slices crostini (lightly toasted baguette slices)
6 oz. crumbled blue cheese
¼ cup smoked almonds, crushed
In a small bowl, mash avocado with salt and pepper, lime juice and Tabasco. Spread a little avocado mixture on each crostini; sprinkle with a little crumbled blue cheese and almonds. Serve immediately.
CROSTINI WITH BLUE CHEESE, BOURBON HONEY AND MARCONA ALMONDS
- your choice of crackers, such as Raincoast Oat Crisps
- Northern Lights Blue Cheese
- Turkey Hill Barrel Aged Bourbon Honey
- finely chopped Marcona almonds
Smear a little blue cheese on each cracker; drizzle with a little honey and sprinkle with almonds. Serve immediately.