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Walnut, Arugula and Gorgonzola Crostini




Source of Recipe


Bon Appétit Magazine


List of Ingredients





Butter, room temperature
18 1/4-inch thick diagonal baguette bread slices
6 tablespoons chopped toasted walnuts
3 ounces Gorgonzola cheese, crumbled
3 tablespoons finely chopped arugula leaves
Freshly ground pepper
Arugula leaves for garnish


Recipe



Preheat oven to 400° degrees F. Spread butter over one side of each baguette slice. Arrange baguette slices on baking sheet, butter side up. Bake baguette slices until golden, about 8 minutes. Cool.

Reduce oven temperature to 350° degrees F. In a medium bowl, mix walnuts, Gorgonzola cheese, and arugula. (At this point, mixture may be refrigerated until ready to use.)

Spread walnut-cheese mixture evenly atop baguette toasts, pressing to adhere. Season toasts with pepper. Bake toasts just until cheese melt, approximately 6 minutes. Remove from oven and cool crostini slightly. Arrange crostini on serving platter and garnish with arugula leaves.

Serves 6