Danablu

With its assertive blue veining and creamy crumble, Danablu brings Danish heritage to the table in a way that is bold yet approachable. Below you will find a simple, chef-tested way to showcase Danablu without fuss: lightly crisped baguette crostini, a peppery bed of arugula, juicy slices of pear, toasted walnuts, and a drizzle of honey, finished with olive oil, lemon, a crack of black pepper, and a pinch of salt. Think of it as a tiny celebration of Nordic blue cheese character on every plate.

Background

Created in the early 20th century to express a distinctly Danish blue style, Danablu is known for its clean, tangy punch and buttery texture that stands up beautifully in savory or sweet applications. While many cheeses fade when combined with fruit and nuts, Danablu thrives alongside tender pear, crunchy walnuts, and floral honey. The contrast of crisp baguette and peppery arugula highlights the cheese’s balance of creaminess and tang, and a final gloss of olive oil, bright lemon, a touch of salt, and black pepper ties everything together.

Ingredients

• Danablu
• Baguette
• Arugula
• Pear
• Walnuts
• Honey
• Olive oil
• Lemon
• Black pepper
• Salt

Preparation

1. Slice the baguette into thin rounds.
2. Lightly brush the slices with olive oil and toast in a pan or oven until crisp at the edges.
3. Toss the arugula with a squeeze of lemon, a spoon of olive oil, a pinch of salt, and a crack of black pepper.
4. Core and slice the pear into thin wedges.
5. Crumble the Danablu into bite-size pieces.
6. Warm the walnuts briefly in a dry pan to release aroma, then let cool.

Cooking Process

1. Arrange toasted baguette on a platter and spoon a little dressed arugula on top.
2. Nestle slices of pear onto each piece, then add crumbles of Danablu.
3. Scatter the walnuts over everything and drizzle lightly with honey.
4. Finish with a final thread of olive oil, a squeeze of lemon, and a touch more black pepper and salt to taste.

Serving and Enjoyment

Serve the crostini immediately so the crisp baguette contrasts with the creamy Danablu. Balance each bite with a leaf of arugula, a slice of pear, a shard of walnuts, and a kiss of honey. A bright white wine or a malty beer complements the tangy richness, while the citrus of lemon and the roundness of olive oil keep the palate refreshed.

Tips

• Use a gentle hand when crumbling Danablu to keep generous, creamy pieces that sit well on baguette.
• If the pear is very ripe, add an extra pinch of salt to sharpen flavors and balance the sweetness of honey.
• For added texture, crush the warmed walnuts lightly before scattering.
• Finish each crostino with a last crack of black pepper right before serving to emphasize aroma.