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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.

Makes 10.

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.

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