Foods | Cooking
Hints & Tips
This recipe from the
Bon Appetit magazine, February 1997 issue.
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 and Gorgonzola Crostini Recipe
Yields: 6 servings
Prep time: 20 min
Cook time: 6 minutes
Butter, room temperature
18 (1/4-inch thick) slices diagonal baguette bread slices
6 tablespoons toasted and chopped walnuts
Gorgonzola Cheese, crumbled*
3 tablespoons finely-chopped arugula leaves
Freshly-ground black pepper
Fresh arugula leaves
* Blue Cheese may be substituted.
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.
NOTE: These can be made ahead of time and stored in an airtight container. Be sure to let cool completely before storing.
Reduce oven temperature to 350 degrees F.
In a medium bowl, mix walnuts, Gorgonzola cheese, and arugula leaves. (At this point, mixture
may be refrigerated until ready to use.)
When ready to serve, 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
Makes 6 servings.