By Chef Martin Hamann; Four Seasons Hotel, Philadelphia

Sweet and salty is a dynamic flavor combination. Here, ripe bananas and tangy blue cheese partner in an easy-to-prepare, wine-friendly appetizer. Serve this with the crisp 2003 Cakebread Cellars Anderson Valley Chardonnay -- both will wake up your palate.
 
24 thin slices baguette
1/4 cup chopped walnuts
2 bananas, each cut into 12 slices
6 oz. Point Reyes blue cheese
 
1. Heat oven to 350°F. Place baguette slices on baking sheet; bake 5 to 7 minutes or until lightly browned on both sides, turning once.
 
2. Place walnuts on another baking sheet; bake 6 to 8 minutes or until lightly toasted and fragrant.
 
3. Top each baguette slice with 1 banana slice and 1/4 oz. (about 2 teaspoons) of the cheese; sprinkle with walnuts. Bake 4 to 5 minutes or until cheese is partially melted. Serve immediately.
 
 24 crostini