Cheesy ideas for your girl dinner

Ingredients

• 1 small loaf Baguette (sliced ½ inch thick)
• 4 oz Gorgonzola Cheese (soft, crumbled)
• ¼ cup Fresh Basil Leaves (roughly chopped)
• 2 tbsp Olive Oil (extra-virgin, for brushing baguette)
• 2 medium Potatoes (peeled and cut into ¼‑inch sticks)
• 2 cups Vegetable Oil (for deep‑frying fries)
• to taste Salt (for seasoning fries and crostini)
• to taste Black Pepper (freshly ground)
• 2 tbsp Olive Oil (Dressing) (for vinaigrette)
• 1 tbsp Red Wine Vinegar (for vinaigrette)
• ¼ tsp Optional: Garlic Powder (adds flavor to fries)

Instructions

1. Slice and Prepare Baguette

   Trim the baguette and slice it into ½‑inch thick pieces; place slices on a baking sheet and brush lightly with olive oil.

   Time: PT5M

   Temperature: 425°F

2. Toast Crostini

   Bake the baguette slices for 8‑10 minutes, turning once, until golden and crisp.

   Time: PT10M

   Temperature: 425°F

3. Prepare Potatoes for Fries

   Cut peeled potatoes into ¼‑inch sticks, rinse in cold water, then pat dry thoroughly with paper towels.

   Time: PT5M

4. Fry the Fries

   Heat vegetable oil in a skillet to 350°F; add potatoes in batches, frying 4‑5 minutes until lightly golden, then remove, drain, and increase heat to 375°F for a second 2‑3 minute fry for crispness.

   Time: PT15M

   Temperature: 350°F then 375°F

5. Season Fries

   Transfer fried potatoes to paper towels, sprinkle with salt, pepper, and optional garlic powder while still hot.

   Time: PT2M

6. Assemble Crostini & Dress Salad

   While crostini are still warm, spread a generous amount of crumbled Gorgonzola on each slice, top with chopped basil, and drizzle lightly with olive oil. In a small bowl whisk together olive oil, red wine vinegar, salt, and pepper for a simple vinaigrette to serve alongside the fries.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

10g

Carbohydrates

35g

Fat

20g

Fiber

3g