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- Crostini di Noce, Arugula e Gorgonzola
- (Walnut, Arugula and Gorgonzola Crostini)
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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
Arugula leaves-
- Directions:
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- Preheat oven to 400° F.
Spread butter over 1 side of each baguette slice.
Arrange baguette slices on baking sheet, butter side up.
Bake baguette slices until golden, about 12 minutes. Cool. Reduce oven temperature to 350° F.
Mix walnuts, Gorgonzola cheese and arugula in medium bowl.
Spoon nut-cheese mixture evenly atop baguette toasts, pressing to adhere. Season toasts with pepper.
Bake toasts just until cheese melts, about 6 minutes.
Cool crostini slightly. Arrange crostini on platter.
Garnish platter with arugula leaves and serve. Serves 6.
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