Saturday, April 13, 2019

Framboise Whipped Stilton Cheese Toasts #OurFamilyTable


Today we're sharing brunch ideas for Mothers' Day. And, if you're anything like me, you make your own Mothers' Day brunch. So I prefer things to be easy-to-make or something made ahead of time. Here's the line-up for today's recipes...


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Framboise Whipped Stilton Cheese Toasts

This was just one combination on a platter of nibbles to start a great brunch. And, it's hardly a recipe, I know. But that's what makes it perfect for Mothers' Day, right? Quick note: 'framboise' refers to two different things, though both are raspberry-based. First is a Belgian lambic beer that's fermented with a raspberry puree in it; the second, and what I use in this recipe, is a raspberry-infused dessert wine.

Ingredients serves 6

  • 1/2 C balsamic vinegar
  • 1/2 C framboise
  • 2 C fresh, organic raspberries
  • flake sea salt + more for serving
  • 1 baguette cut into 1/2" slices
  • 1 T olive oil
  • freshly ground black pepper
  • 1/2 C stilton or any other kind of bleu cheese that you prefer
  • 1/3 C mascarpone cream cheese

Instructions
Preheat oven to 400°F.

Combine the vinegar and framboise in a small saucepan over medium heat.  Bring to a boil, then reduce heat to a simmer. Cook until thickened and reduced. The syrup should coat the back of a spoon when ready; mine took approximately 15 minutes.  Set aside to cool.

Once the syrup is cool, toss with the berries in with 1/2 t of flake salt.  Allow to stand for 10 minutes, then strain out excess liquid, leaving about 1/4 C of the liquid in the bowl.

In the meantime,  arrange bread slices on a baking sheet and brush with olive oil.  Sprinkle with freshly ground back pepper.  Place in the oven and toast until golden, approximately 6 to 8 minutes. Flip over halfway through cooking.

Combine the mascarpone with the stilton along with 1/2 t of salt. Whisk together until lightened and fluffy.

To assemble toasts, top each slice of toast with some cheese mixture and a spoonful of the soaked raspberries.  Season with a sprinkle of flake sea salt before serving, if desired.

2 comments:

  1. That sounds delicious! Your brunch platter is so pretty too!

    ReplyDelete
  2. I would be thrilled with that platter for Mother's Day....YUM

    ReplyDelete

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