Walnut, Arugula and Gorgonzola Crostini

Walnut, Arugula and Gorgonzola Crostini


Bon Appétit
February 1997

In this easy starter, a mix of tangy blue cheese, chopped toasted walnuts and peppery arugula makes a delicious topping for baguette toasts.

Yield: Serves 6

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

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 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.

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