Walnut, Arugula, and Gorgonzola Crostini, Appetizer Recipe

Walnut, Arugula & Gorgonzola Crostini

This recipe and photo were shared with me by Peggy Bucholz of Tucson, AZ. Click HERE to view Peggy's Fine Dining web site.

Check out Linda's Appetizer Recipes for more great appetizer ideas.

Don't forget to check out my Cabernet Filet Mignon dinner menu and Prime Rib Dinner dinner menu which include this Walnut, Arugula and Gorgonzola Crostini appetizer.

Walnut, Arugula & Gorgonzola Crostini

Butter, room temperature
18 (1/4-inch thick) slices 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

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 until golden, approximately 10 minutes. Remove from oven and 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 on top of each baguette slice, pressing in to adhere. Season with pepper. Bake just until cheese melt, approximately 6 minutes. Remove from oven and cool slightly. Arrange crostini on serving platter and garnish with arugula leaves.

Makes 6 servings.