Walnut, Arugula, and Gorgonzola Crostini Recipe

Walnut, Arugula, and Gorgonzola Crostini appetizer is a mix of tangy gorgonzola cheese, chopped toasted walnuts, and peppery arugula to make a delicious topping for crostini.  This is actually considered a healthy appetizer that is good for you!  What could be better than a appetizer that is healthy and also good?  Perfect to enjoy while sipping on a glass of your favorite wine.  Give these appetizers a try!


Walnut, Arugula, and Gorgonzola Crostini


Walnut, Arugula, and Gorgonzola Crostini Recipe:
Prep Time
20 mins
Cook Time
6 mins
Total Time
26 mins
Course: Appetizer
Cuisine: Italian
Keyword: Walnut, Arugula, and Gorgonzola Crostini Recipe
Servings: 6 servings
  • Butter, room temperature
  • 18 (1/4-inch thick) diagonal slices baguette bread
  • 6 tablespoons walnuts, toasted and chopped
  • 3 ounces Gorgonzola Cheese, crumbled*
  • 3 tablespoons arugula leaves, finely-chopped
  • Black pepper, freshly-ground
  • Fresh arugula leaves
  1. Preheat oven to 400 degrees F.

  2. 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.

  3. Reduce oven temperature to 350 degrees F.

  4. In a medium bowl, mix walnuts, Gorgonzola cheese, and arugula leaves.  At this point, mixturemay be refrigerated until ready to use.

  5. 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.

  6. Arrange crostini on serving platter and garnish witharugula leaves.

  7. Makes 6 servings.

Recipe Notes

* Blue Cheese may be substituted.

Source:  This recipe from the Bon Appetit magazine, February 1997 issue.  Crostini photo from DeLallo

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