Crostini with Arugula, Gorgonzola and Walnuts

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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 6Send to friendPrinter-friendly version