Frontiago Crostini with Sun-Dried Tomatoes

At the cheese section of my grocery store, I found this unusual Fontiago cheese which was 'Made in Wisconsin'. It is a combination of Fontina and Asiago cheeses and has a soft texture and mild, nutty flavor.  The addition of Asiago in the blend gives it a pleasant 'kick'. I really enjoyed the flavor of this young, blended cheese. It would taste wonderful on a plain baguette slice or a piece of Lavash along with a glass of sparkling or still white wine.

I decided to make some cheese crostini with melted Fontiago cheese. I toasted baguette slices then topped them with pureed sun-dried tomatoes and grated Fontiago cheese which had been blended with Dijon mustard, paprika and whipped egg whites.

They were baked in a hot oven for 5 minutes to melt and puff. As you can see, I was a little too generous with the topping which ran over the crostini.  Even so, they were delicious! I'm sure this recipe would taste wonderful on any type of baquette and you could substitute a variety of cheeses in this recipe as well.

Fontiago Crostini with Sun-Dried Tomatoes
Adapted from Eat Wisconsin Cheese
Printable Recipe

Servings: Makes 12 toasts

12 baguette slices, about 1/2 inch thick
1/2 cup sun-dried tomatoes in olive oil, puréed
2 eggs, separated
1 teaspoon Dijon mustard
Pinch of paprika or Spanish smoked paprika
3/4 cup Wisconsin Fontiago cheese, grated

Preheat oven 400°F.

Place bread on baking sheet, brush with a little olive oil, sprinkle with a little bit of freshly ground pepper and lightly toast. Spread a thin layer of the pureed sun-dried tomatoes on each slice and set aside. In medium bowl, whisk the egg yolks with the mustard and paprika and stir in the grated Fontiago cheese. In a deep bowl add the egg whites and a pinch of salt and beat until the whites form stiff peaks. Fold the beaten egg whites into the cheese mixture. Top the baquettes with the cheese mixture, dividing evenly. Bake until puffed and golden, 5-7 minutes. Serve immediately.