This week, I’m sharing my recipe here at Iowa Girl Eats! Visit Kristin’s blog to read the story behind this recipe and see more pictures. Also, I tell you a little about the origins of Minimalist Baker, so please visit our site to learn more. We would love to hear from you.
This minimalist recipe has ten ingredients and a 30-minute preparation time. It’s super simple, super delicious, and perfect for springtime patio parties. Enjoy!
Ingredients
- 4 ounces bleu cheese crumbles (4 ounces yields ~1/2 cup)
- 4 ounces 1/3-fat cream cheese
- White vinegar, 1 Tbsp
- Extra virgin olive oil 2 Tbsp
- Black pepper, one pinch
- 1/4 cup whole or 2% milk
- 3/4 cup balsamic vinegar
- Asparagus – 8-10 stems
- Half red onion
- Baguettes of 12-14 slices are available in wheat.
Instructions
- Position the rack at the second position from the top. The baguette should be cut into pieces of 1/2 inch and placed on a baking sheet. Plan to serve 1-2 pieces per person. Set aside.
- Pour the bleu cheese dip. Place the cream cheese, blue cheese, vinegar, and olive oil in a food mixer and mix until well combined. Add 1 Tbsp of milk at a time while adding it to the food processor. It should be like frosting. Pour into a large bag of plastic and set aside.
- Sauté asparagus or red onion until tender in a large pan over medium heat. Salt and black pepper are the perfect seasonings. Keep the lid on the pan to caramelize onions properly. This will lock in moisture and make them soft. Set aside.
- Balsamic vinegar is placed in a small pan over medium heat. Stir occasionally, and be careful not to let it boil. Cook the mixture for 10 minutes or until it has reduced to about half. A wooden spoon scraped along the bottom should leave a line. Pour the mixture into a small serving ramekin.
- Watch carefully as you toast the baguette until it turns golden. Remove the baguette from the oven and pipe on the whipped blue cheese. Top with caramelized onions or sauteed onion. Serve immediately. Drizzle the balsamic glaze over it.