The Pitted Olive's Blue Cheese and Honeycomb Crostini
The classics are classic for a reason, which means it’s hard to improve upon them. But at The Pitted Olive in South City, chef and owner Mike Holmes has found a way to up the volume on the age-old pairing of blue cheese and honey, tweaking texture with natural honeycomb and adding earthy truffle oil and bright berries to the salty-sweet flavor profile. It’s summer simplicity at its best, perfect for this month’s alfresco meals. Very little is done to the components of the dish, so it’s important not to skimp on the quality of the ingredients. – Katie O’Connor
Editor's note: The Pitted Olive has closed.
2 slices good-quality ciabatta or other crusty bread, cut 3/4-inch thick
2 to 3 oz. creamy blue cheese, rind removed*
1 1-inch cube honeycomb**
½ tsp. truffle oil
• Preheat the oven to 450 degrees.
• Lightly toast the bread.
• In an oven-proof dish, melt the cheese in the oven until gooey and soft, about 2 to 3 minutes.
• Spread the cheese on 1 piece of bread. Cut both pieces in half and stack the halves on top of each other, alternating a plain piece with a piece with cheese, ending with cheese on the top.
• Top with the honeycomb.
• Drizzle the truffle oil over the top and garnish with berries.
* Fourme D’Ambert, Bleu D’Averne, Stilton, Roquerfort or Gorgonzola work well. Do not use Maytag; it’s too acidic.
** You can find honeycomb at many farmers’ markets and at specialty stores.