Walnut, Arugula and Gorgonzola Crostini

  • Yield 6 servings


18 -- 1/4-inch-thick diagonal baguette bread slices
4 1/2 teaspoons butter, softened
6 tablespoons chopped toasted walnuts
3 ounces Gorgonzola cheese, crumbled
3 tablespoons finely chopped arugula
-- Pepper to taste
-- Arugula leaves, garnish


  1. Spread one side of each baguette slice with 1/4 teaspoon butter. Arrange butter side up on a baking sheet. Bake at 400 degrees for 12 minutes or until golden brown. Cool on a wire rack. Reduce the oven temperature to 350 degrees
  2. Mix the walnuts, cheese and chopped arugula in a medium bowl. Spread over the cooled baguette slices. Season with pepper.
  3. Bake for 6 minutes or just until the cheese melts. Cool the crostini slightly.
  4. Arrange on a serving platter. Garnish with arugula leaves

Recipe reprinted with permission from the Junior League of Mobile, Bay Tables (Junior League of Mobile, 1999)



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