Sweet figs balance sharp blue cheese in this sophisticated hors d'oeuvre from chef Pierre Schaedelin.
Open-Faced Baguette with Cured Salmon and Sauce Tartare
Open-Faced Baguette with Mushrooms and Artichokes
Open-Faced Baguette with Prosciutto and Green Olive Tapenade
Blue cheese is an ideal partner for crisp Boston lettuce, romaine hearts, or hearty endive spears. Thick and creamy, this dressing can be made with crumbly blue cheeses ranging from mild Danish blue to the more pungent Roquefort, Stilton, or Gorgonzola.
This colorful salad, inspired by chef Wolfgang Puck's signature recipe, is made with seasonal fruits and vegetables and Stilton, a sharp English cheese. Hachiya persimmons are large, sweet, and acorn shaped; look for soft, ripe fruits from October through February.
The earthy flavor of mushrooms is offset by a luscious Gorgonzola cheese sauce. It is important not to substitute another type of blue cheese in this dish; the creamy quality of genuine Gorgonzola is necessary for the best results.