Sometime a happy taste sensation can occur simply because of a need to fill in a corner of the stomach. And, of course, what you have on hand. Anyway – this turned out to make a jim-dandy little snacker – and really simple.
|1||part||chicken, white meat, chopped fine|
|1||part||quality blue cheese, chopped fine|
|French bread, sliced thin|
Chop up the chicken and blue cheese pretty fine, but not a mush. Mix the meat, cheese, mushroom and mayo together until nicely blended. You want to use a really good quality blue cheese. We used the stuff from . They’ve had blue cheese growing in local cow juice for many years and it is a really nice strain. Put about a half tablespoon of goop on each slice of French bread and run into a 350°F oven for a few minutes. You don’t want to cook this stuff, just warm it up nicely.
Herself Sez: We learned about Clemson Blue Cheese when I was working at Clemson University back in the ’80’s. They used to have a dairy store with incredible locally made ice cream. Although the shipping eats us alive, we occasionally order a couple of 10oz Krumbles and use them in everything that calls for blue cheese. Oh Yummm!
Mushroom has already been written up, and is something you want to keep handy in your refrigerator.
Homemade is the best way to go on the French bread and the mayonnaise.
- Savory Blue Cheese Biscuits from Lisa Dupar…..great for soups and chili! (chanteusedesigns.wordpress.com)