2017 creme noix


Broiled Walnut Crème with Tête de Moine Crostini

Creamy, cheesy walnut creme is served with crispy crostini.  This delicious dip will really 'wow' your party guests.

Course Appetizer, Snack
Cuisine American
Keyword Broiled Walnut Creme with Tête de Moine Crostini, Tête de Moine, party appetizer


Ingredients for crostini

  • 8-12 thin slices of baguette
  • butter for bread
  • 3 oz Tête de Moine grated
  • 2 oz heavy cream
  • 1 egg yolk
  • salt and pepper
  • pinch of paprika

Ingredients for the Walnut Crème

  • 6 oz Imported Mascarpone cheese
  • 1 tsp honey
  • 1.5 oz dried apricots finely chopped
  • 1 egg yolk
  • salt
  • 4 Tête de Moine Rosettes or shaved for decoration


  1. For the crostini: Butter the baguette slices. Preheat oven to 425°C. Toast the baguette slices for 3–4 minutes on the top rack, then remove from oven and let cool.
  2. Combine the grated Tête de Moine, cream, egg yolk, and pepper. Season with paprika and salt. Spread the mixture onto the baguette slices and broil in the oven for 4–5 minutes.
  3. For the walnut crème: Combine the mascarpone cheese and the honey. Add the remaining ingredients. Divide evenly between the four buttered dishes and broil in the oven for 5–7 minutes.
  4. Serve the crème with 2–3 crostini each. Garnish with a rosette of Tête de Moine AOP.