Honeyed Cambozola Tartine
Since I always like to stay true to my word, I am sticking to the nectarine theme with a new tartine. (Ha! That totally rhymes and I love it!) These are super simple to assemble and the flavors are incredible. I have to say that Cambozola is one of my absolute favorite cheeses on the planet! It is a cows milk cheese that is a decadent combination of camembert and gorgonzola. I always seem to be attracted to spreadable-creamy type cheeses, and this soft cheese incorporates some aged blue cheese that really adds a kick of pungency and sharpness, which pairs beautifully with sweet nectarines. It is an appetizer that hits all over your palate and truly melts in your mouth. I make this for friends as often as I can, because it is always a winner and nicely compliments a glass of bordeaux or a crisp chardonnay. Anyone up for a wine and cheese party??
- Half of one baguette, 15 slices
- 2 TBSP extra-virgin olive oil
- 2 ripe nectarines, thinly sliced
- 5-7oz Cambozola cheese (or any blue cheese that you like), sliced in 15 segments w/ rind removed
- 2 green onions, chopped (green parts only)
- 1-2 TBSP organic raw honey
- 1. Preheat oven to 400. Place the baguette slices on a rimmed baking sheet and drizzle with the olive oil. Bake the toasts for 8 minutes.
- 2. Place the thinly sliced nectarines on each toasted baguette (I used 2 slices of nectarine on each). Top with a slice of the Cambozola and then place the sheet back into the oven and bake for 5 more minutes so that the cheese melts and the nectarines soften. Remove from the oven drizzle with honey, garnish with chopped green onions, and serve immediately.
- I like to score the slices into the whole nectarines, cut around the stem, and then slowly peel each slice away from the pit.