Bleu Cheese, Walnut And Cranberry Crostini

• 24 slices good-quality baguette (1/4-inch slices) or 24 slices ciabatta (1/4-inch slices)
• 4 tablespoons walnut oil, divided
• 1/2 cup walnuts, toasted and coarsely chopped
• 1 cup blue cheese, crumbled
• 6 tablespoons minced shallots, divided
• 1/3 cup dried cranberries
• Salad
• 6 -8 cups baby frisee, torn into thin pieces
• 2 teaspoons french banyuls vinegar or 2 teaspoons red wine vinegar
• sea salt

1. Preheat oven to 400 degrees. Arrange the bread slices on a baking sheet. Brush the bread slices on the top with 2 tablespoons of the walnut oil. Bake until crisp, about 5 minutes.
2. In a medium bowl, combine the toasted walnuts, bleu cheese, 4 tablespoons of shallots, and dried cranberries. Spread the mixture on the toast slices. Bake until cheese melts, approximately 4 minutes.
3. In a separate, non-reactive bowl combine the frisee, 2 tablespoons shallots, 2 tablespoons walnut oil and the vinegar. Season with sea salt and toss.
4. Serve with crostini.

baguette, walnut oil, walnuts, blue cheese, shallots, cranberries, salad, baby frisee, french banyuls vinegar, salt

Taken from www.food.com/recipe/bleu-cheese-walnut-and-cranberry-crostini-141520 (may not work)