Crostini di Noce, Arugula e Gorgonzola
(Walnut, Arugula and Gorgonzola Crostini)
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:
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.