Salad Dressing of the Week: Yogurt Blue Cheese

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Salad Dressing of the Week: Yogurt Blue Cheese

This is a rich, luxurious, and even slightly healthier take on a classic blue cheese dressing. It certainly marries beautifully with a big old bacon-scattered wedge salad, or as a spread on a tomato and wheat toast sandwich. But also try it alongside grilled zucchini, eggplant, and even grilled peaches.

Blue cheeses tend to be pretty robust and on the salty side, so taste as you go and you may not need to add any additional salt at all.


	Yogurt Blue Cheese Salad Dressing by Catie Baumer Schwalb 1/4 cup crumbled blue cheese 1/2 cup plain greek yogurt 3 tablespoons olive oil Salt, to taste, if needed at all Whisk the olive oil into the yogurt to evenly combine. Gently fold in the blue cheese. Mash some of the cheese to distribute better throughout the dressing, leave some big chunks for great texture. Use immediately or store in the refrigerator for an hour or two to chill.

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Put it on Toast. 25 ways to start Thanksgiving.

Help! Thanksgiving is 72 hours away and while you have been dog-earing cookbooks for weeks, shopped the weekend before, and even managed to avoid the elbow to your shoulder by the feisty octogenarian who was going to in NO WAY let you have the store's last quart of whipping cream (this actually happened to me in graduate school), you just realized that you totally forgot to plan for something to occupy your relatives while you get the food ready for the table. And so inevitably they will end up equally split between hovering directly in your path in your tiny overheated kitchen or rehashing the recent election and whatswrongwiththiscountry requiring a last-minute rearrangement of the pilgrim place cards. Again.

Oh, right, and you have overzealously planned an almost too complicated multi-course meal culled from your favorite food blogs, and have no time left in the schedule or room in the oven to make another darn thing.

So, put it on toast. Or bread, or thick oat-y crackers or toasted wedges of pita.

Here are a bunch of ideas, some quicker than others, for holiday-worthy crostini. If you have the time, or children with idle hands, these all look pretty assembled and arranged on a platter, particularly the repetition of the shape and colors. However, if you are pressed for time, just put all of the elements on a platter in small bowls with a heap of sliced bread rounds and your guests will love getting all interactive.

If you can manage, you can slice say a baguette on a deep angle to make long elegant oval slices, maybe brush it with olive oil or rub it with garlic and toast it in a low oven on a cookie sheet. Or grill it quickly to get nice grill marks. But again, fresh sliced good crusty bread is great just as is. Also check with local food markets to see if any have frozen par-baked baguettes that you can finish in the oven yourself.

Here are several ideas, but definitely come up with your own with what you have on hand. Just try to mix tastes and textures. Layer something creamy/mushy on the bottom so it all sticks to the bread, and maybe top with something crunchy or colorful, or fresh herbs.

Gobble gobble.


	Good fresh ricotta (make your own!) + lemon zest + chopped parsley + pepper + olive oil Ricotta + fresh sliced fig + honey Ricotta + roasted red peppers + a basil leaf Ricotta + Parsley Pesto (parsley, garlic, olive oil, salt) Creamy gorgonzola + sliced green apple + honey + chopped pecans Brie + apricot jam + a basil leaf Goat cheese + mushroom duxelles (finely chopped mushrooms + shallots sauteed with butter, thyme and wine) Goat cheese + kalamata olive tapenade (pitted olives, parsley, lemon zest & juice, 1 anchovy fillet and olive oil in a food processor) Goat cheese + diced roasted beets + chopped toasted hazelnuts + parsley Cream cheese + smoked salmon + thinly sliced cucumber + sliver of red onion + lemon zest cream cheese + smoked trout + thinly sliced cucumber + sprig of fresh dill warm lobster or crab meat + melted butter (particularly good on brioche or soft mini rolls) crab meat + diced avocado + diced cucumber + diced fresh red pepper + lime juice + cilantro olive oil drizzled on the bread + Avocado mashed with lemon juice + a few hot red pepper flakes Avocado + shrimp-cilantro salad (chopped shrimp with cilantro pesto) Edamame humus (shelled cooked edamame pureed with lemon juice, olive oil and salt) Chickpea humus + thinly sliced marinated carrots or roasted cherry tomatoes (Ruth Reichl's hummus recipe is etherial.) White bean humus (pureed white beans with olive oil, lemon, parsley + salt) + chard sauteed with garlic Baba Ganoush + crumbed feta cheese + sliced roasted red peppers spinach or chard sauteed with diced onions, when cool, mixed with crumbed feta and fresh dill Generous spread of great butter + thinly sliced radish + sprinkle of sea salt (trust me!) Rub toast with a halved fresh tomato top with thinly sliced jamon imberico or prosciutto Romesco sauce + chopped grilled scallions Thinly sliced rare roast beef + horseradish cream + watercress

And this roasted squash on toast recipe from Jean-Georges Vongerichten is next on my list to try.

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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More ≫

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