Crostini with Arugula, Gorgonzola and Walnuts

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There's not much gorgonzola can't do, but add this tangy cheese to a crostini with the crunch of walnuts and the zesty edge of arugula and you have one tasty dish.

Ingredients:

butter, room temperature
18 1/4 inch thick diagonal cut baguette bread
18 whole shelled walnuts, toasted
1/4 lb Imported Gorgonzola Dolce
handful of arugula leaves

Directions:

Preheat oven to 400F.  Spread butter over one side of the bread slices.  Arrange the bread on a baking sheet and bake until golden brown. 

Arrange the crostini starting with the fresh arugula on top of the toasted bread, then spread the gorgonzola on top of the arugula and finish with the toasted walnuts. 

Arrange on a platter and serve. 

Serves 6 Send to friend Printer-friendly version