Walnut, Arugula and Gorgonzola Crostini

Walnut, Arugula and Gorgonzola Crostini
Walnut, Arugula and Gorgonzola Crostini
In this easy starter, a mix of tangy blue cheese, chopped toasted walnuts and peppery arugula makes a delicious topping for baguette toasts.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 6
Italian Appetizer Bake Cocktail Party Vegetarian Blue Cheese Walnut Arugula Healthy Bon Appétit Pescatarian Peanut Free Soy Free Kosher
  • Carbohydrate 44 g(15%)
  • Cholesterol 14 mg(5%)
  • Fat 13 g(19%)
  • Fiber 4 g(16%)
  • Protein 13 g(27%)
  • Saturated Fat 5 g(23%)
  • Sodium 605 mg(25%)
  • Calories 339

Preparation 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.

Preparation 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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