Crostini with Blue Cheese, Quince Paste and Cracked Black Pepper

• 1 baguette, sliced scant 1/2-inch thick on a diagonal
• Extra-virgin olive oil
• Kosher salt
• 8 ounces Cabrales blue cheese
• 1 block quince paste, thinly sliced
• Cracked black pepper

1. Preheat a grill, grill pan or oven to medium-high heat.
2. Toast the bread until lightly golden brown on both sides-the bread should be crisp but still tender on the inside, not brittle.
3. Brush one side with olive oil and season with salt.
4. Top each slice with a thin slice of cheese and a slice of quince paste and season with cracked black pepper.

baguette, extravirgin olive oil, kosher salt, cabrales, quince paste, pepper

Taken from www.foodnetwork.com/recipes/bobby-flay/crostini-with-blue-cheese-quince-paste-and-cracked-black-pepper-recipe.html (may not work)