Crostini

• (Time: 5 minutes)
• 3 ounces blue cheese
• 3 ounces cream cheese, at room temperature
• 2 tablespoons milk, or more if needed
• Toasted walnut halves
• (Time: 10 to 15 minutes)
• 2 bunches of watercress (about 6 cups chopped)
• 4 garlic cloves, chopped
• 1 tablespoon olive oil
• Salt and pepper
• (Time: 25 minutes)
• 1 onion
• 2 large red, yellow and/or orange bell peppers
• 1 tablespoon olive oil
• salt and pepper
• 4 small balls of fresh mozzarella cheese (optional)

1. Crumble the blue cheese into a bowl and mash it a bit with a fork.
2. Mix in the cream cheese, adding a little milk if necessary to get a spreadable consistency.
3. Spread about 2 teaspoons of the blue cheese mixture on each baguette slice and top with a walnut.
4. Rinse the watercress, holding it in loose bouquets.
5. Coarsely chop: Starting at the top, cut through the bunch about every inch until only stems without leaves are left.
6. Discard the stems.
7. In a skillet on medium-low heat, saute the garlic in the oil until golden.
8. Add the watercress and saute until wilted and bright green.
9. Add salt and pepper to taste.
10. Serve warm or at room temperature, piled on toasted baguette slices.
11. Thinly slice the onion.
12. Halve and seed the peppers and cut them into very thin strips.
13. Heat the oil in a skillet on medium heat.
14. Add the onions and cook, stirring often, until softened, 3 to 4 minutes.
15. Add the peppers and cook, stirring occasionally, until softened, 8 to 10 minutes.
16. Add salt and pepper to taste.
17. Serve warm or at room temperature on the baguette slices and top with thinly sliced rounds of fresh mozzarella.
18. Other perfect toppings for crostini include Classic Pesto (page 252), Sicilian Chickpea Spread (page 254), Herbed Hummus (page 253), and Fresh Tomato & Mozzarella Salad (page 213).
19. If you want to serve crostini as an appetizer before a main dish, the combination possibilities are endless.
20. Here are some of our favorites: Watercress Crostini before Fettuccine with Walnut Pesto (page 25), Blue Cheese Crostini before Warm French Lentil Salad, Bell Peppers & Onions Crostini with Mushroom Tortellini Soup (page 116).

blue cheese, cream cheese, milk, walnut halves, garlic, olive oil, salt, onion, red, olive oil, salt, mozzarella cheese

Taken from www.epicurious.com/recipes/food/views/crostini-377134 (may not work)