Blue Cheese, Raspberry Appetizers

Its a crusty white baguette with melted blue cheese, topped with a raspberry and balsamic glaze.
Must I say more?

These appetizers are easy to make and as they sit, the blue cheese taste intensifies.


Ingredients
1 Crusty white baguette sliced into rounds
12 oz of Raspberries
8 oz blue cheese crumbles
Balsamic Glaze
Softened butter

Set oven to Broil.

Lightly butter sliced rounds and lay out on a jelly roll pan.  Place about 1 teaspoon of blue cheese on each round.   Broil until the cheese begins to melt and the bread starts toasting.  Remove immediately out of the oven or they will burn.  Place a single Raspberry on each round and drizzle balsamic glaze.

Serve warm or cold.

Stuffed Mushrooms

One of the teachers at my daughter's school makes stuffed mushrooms about once a week and they look delicious.  She has a different recipe but it inspired me to work on one as well.


Ingredients
24 ounces of baby Bella mushrooms, wiped clean
2 tablespoon butter (unsalted)
5 ounces prosciutto, chopped into small pieces
4 oz cream cheese
1 tablespoon Dijon mustard
1/2 teaspoon lemon peel (or lemon zest)
1/4 teaspoon dried tarragon
1/2 teaspoon black pepper

Topping (optional)
1/4 cup panko
1 tablespoon butter


Preheat oven to 350 degrees

Remove stems from mushrooms and chop enough mushroom stems to equal 1/3 cup.

In a large skillet, melt the butter over medium heat and add Prosciutto and chopped mushroom stems.  Cook until Prosciutto is crisp.  Reduce heat to low and add mustard, cream cheese, lemon peel, tarragon, and pepper.  Stir until the mixture is combined.  Remove from the heat and begin to spoon about a teaspoon of the mixture into each mushroom.

In a small skillet over medium heat combine the panko and the butter until lightly toasted.  Once toasted, top each mushroom cap with a little bit of panko.  Bake for 20 minutes and serve immediately.