4 thick slices of country bread
¼ pound blue cheese
2 tablespoons unsalted butter, softened
1 tablespoon comapeño powder
Toast the bread for 3 to 4 minutes until the edges brown.
Spread butter on all of the pieces of bread.
Cut the blue cheese into 4 wedges. Dip one side of each wedge into the comapeño powder.
Top each toast with a spicy blue cheese wedge.
Jenn de la Vega is a traveling caterer and food stylist. She is the author of Showdown: Comfort Food, Chili & Bbq and the recipe tester for The Last O.G. Cookbook. In her spare time, she writes for Yummly, Taste and Wine Enthusiast.