The ultimate hor d’oeuvres! Full of flavor, this Gorgonzola Crostini recipe highlights the natural nuttiness of freshly baked bread.
1 Breadsmith Baguette cut into 18 1/4-inch-thick slices
butter, room temperature
6 tablespoons chopped toasted walnuts
3 ounces Gorgonzola cheese, crumbled
3 tablespoons finely chopped arugula leaves
freshly ground black pepper
Preheat oven to 400 degrees.
Spread butter over one 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 degrees.
Mix walnuts, Gorgonzola and chopped arugula in medium bowl.
Spoon nut-cheese mixture evenly atop baguette toasts, pressing to adhere. Season with pepper.
Bake toasts until cheese melts, about 6 minutes.
Cool crostini slightly. Arrange on platter. Garnish with arugula leaves and serve.