Food Friday: Crack Cakes for Bookclub

Posted by on April 27, 2012

This month it was my turn to host book club (aka food and wine club). I picked Peace Like a River by Leif Enger and even bought used books for everyone. Did that mean anyone read it? Not really. Although I must admit that more people got ALMOST through with it than normal. I can always count on my one sister-in-law to finish the book and she did not disappoint and loved the book.

I served these bruschettas, which the same sister-in-law I mentioned above dubbed crack cakes a few years back, saying they were like crack, you couldn’t get enough of them.

Bookclub didn’t have any discussion of the book, but every month I can count on laughing until I cry and this proved no exception.

Fun times.

Here is the recipe for crack cakes. Enjoy.

Date and Blue Cheese Bruschetta

Ingredients:
1 loaf French bread, sliced into 1/2 inch slices
Extra virgin olive oil
Kosher salt
Black pepper
8 ounces blue cheese
12-18 dates cut in 1/2 with pit removed
8 oz proscuitto

Directions:
1. Preheat oven to 350 degrees.

2. Brush both sides of bread with the olive oil and put on baking sheet.

3. Bake for 5 minutes. Flip and bake for five minutes more. Remove from oven.
4. Turn broiler to high and move rack up in oven.
5. Season bread with salt and pepper. Spoon a small amount of cheese onto bread to cover it.

6. Place date halves on bread to cover.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
7. Broil one to two minutes or until cheese melts and date begins to carmelize.
8. Remove and place piece of proscuitto on top.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
9. Serve.

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2 Responses to Food Friday: Crack Cakes for Bookclub

  1. Kristi

    Enjoy your beautiful new stove Steph!

  2. Stephanie

    These look fantastic!!! I am definitely making these. My new stove finally arrived today and it’s begging for something like this to be made in it. I can imagine the flavor combination in my head as you show it layered here. Mmmmmm.