Cashel Blue Cheese, Wild Mushroom, Boquerones + Crispy Cured Beef Crostini

Cashel Blue Cheese, Wild Mushroom, Boquerones + Crispy Cured Beef Crostini
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1 large French stick or Italian baton
Extra Virgin Olive oil
2-3 large, garlic cloves, peeled and halved length-ways


20 white anchovies (Boquerones)
1 cup Cashel Blue Cheese - or any other mild, creamy blue cheese
1/4 cup sour cream
Olive oil
2 large handful wild mushrooms - I used Shiitake
Good knob unsalted butter
Few sprigs fresh thyme leaves
10 thin slices Bresaola
Salt + freshly ground black pepper
Lemon olive oil (optional)


Preheat oven to 180˚C/350˚F.

Line 2 baking sheets with non-stick baking parchment.

Slice bread stick into 1-2 cm slices on an angle.

Rub each piece with the cut garlic and brush with a little olive oil.

Heat a cast iron griddle pan until smoking. Grill each piece of bread until char lines appear on first side, then flip over and toast for a further 30 seconds. Repeat with all bread. Set aside.

Lie Bresaola slices on the baking trays and bake until crisp. This will take about 12-15 minutes. Keep an eye on them as they can go from un-crisped to very crisp very quickly. Remove and set on paper towel.

Heat 1 tbsp olive oil in a large frying pan. Add mushrooms along with thyme leaves, sauté for 3-4 minutes then add a good knob of better and season to taste with salt and freshly ground black pepper. Drain on paper towel.

Add 3/4 cup blue cheese and sour cream to a bowl and mix until a smooth paste.

Too assemble crostini, spread blue cheese topping on toasted bread slices, crumble the remaining left over blue cheese amongst the 10 pieces then top each slice a few cooked mushrooms, 2 anchovies and a slice of crisp beef.

Arrange on a serving board or platter with a drizzle of lemon olive oil (optional)