This is another recipe I got from my Sur La Table kitchen days. This makes a wonderfully colorful presentation and a delicious hors d'oeuvre!!
1 1/2 cups dry white wine (Sancerre or Sauvignon Blanc)
1/4 cup orange blossom honey
1/2 lemon, juiced
3 Tbls unsalted butter
1/2 baguette, cut into 1" slices
8 ounces bleu cheese
1 bunch arugula
2 Tbls extra virgin olive oil
salt & freshly ground pepper
1/4 cup toasted chopped walnuts
Place a sheet pan in a 500 degree oven to heat it up. Combine the wine, honey and lemon juice in a saucepan and place over med-low heat. Simmer gently, swirling the pot around, until the wine is syrupy and coats the back off a spoon, about 15 to 20 minutes (though it's taken longer). This can be made ahead and reheated before serving (highly recommended).
Butter both sides of each slice of bread. Put a nice hunk of bleu cheese on top and arrange them on the hot sheet pan. Bake for 5 minutes until the cheese melts and the bread is toasted.
Put the arugula in a mixing bowl and toss with the olive oil, salt and pepper. Pile the greens on a serving platter. Place the toasted bleu cheese crostinis on top. Drizzle the wine syrup over the crostini and greens and sprinkle with the toasted walnuts. Serve with small tongs so guests can pile on some of the (now slightly wilted) arugula on top off the crostinis.
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