Crostini with Arugula, Gorgonzola & Walnuts

For your Shopping Cart:

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've got yourself one tasty appetizer.

Ingredients:

• 1/2 stick of butter, room temperature
• 1 loaf crusty baguette bread, cut on a diagonal into 1/2-inch slices
• 18 whole shelled walnuts, toasted
• 1/4 pound Imported Gorgonzola Dolce
• Handful of arugula leaves

Directions:

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

Top the crostini with the fresh arugula, then spread the gorgonzola and finish with the toasted walnuts. 

Arrange on a platter and serve. 

Serves 6 Send to friend Printer-friendly version