Michael Symon's Savory Blue Cheese Crostini

Ingredients for 4-6 servings


  • Grilled bread for serving (baguette cut on a bias, ½ inch thick, seasoned with salt, pepper and olive oil, and grilled until slightly charred) 
  • Castello® Traditional Danish Blue cheese 

Olive Tapenade 

  • ½ cup pitted Kalamata olives, finely chopped
  • ½ cup pitted Castelvetrano olives, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon capers, rinsed and drained then finely chopped
  • 1 teaspoon thyme leaves, finely chopped
  • 1/3 cup parsley leaves, finely chopped
  • Zest of ½ lemon (½ teaspoon)
  • 2 tablespoons olive oil

Pickled Fennel

  • 4 cups thinly sliced fennel, quartered/core removed, sliced less than ⅛ inch thick
  • 1 cup rice vinegar
  • 1 cup white wine vinegar
  • 1 cup water
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1 teaspoon black peppercorns
  • 1 teaspoon whole coriander seeds
Michael Symon's Savory Blue Cheese Crostini


Olive Tapenade 

In a mixing bowl, combine all of the olive tapenade ingredients. Refrigerate until ready to use.Note: This can also be done in a food processor. Just give the ingredients a rough chop before adding to the processor bowl. 

Pickled Fennel Directions

  1. Place the sliced fennel in a heatproof container or a few mason jars.
  2. In a medium saucepot, combine the vinegars, water, sugar, salt, peppercorns and coriander.
  3. Bring to a gentle boil and whisk until the sugar and salt dissolves.
  4. Reduce the heat to medium low and simmer for 5 minutes.
  5. Strain the pickling liquid over the fennel and cool slightly before refrigerating. 

To serve
Spread each piece of grilled bread with olive tapenade followed by a few small broken off pieces of Castello® Traditional Danish Blue cheese. Top with some pickled fennel and enjoy!

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