Walnuts, Arugula and Gorgonzola Crostini
Mix walnuts, cheese, arugula and olive oil. Spread mixture evenly on toasted bread


I added a small amount of olive oil to the cheese mixture to adhere better to the toasted bread slices, they are topped with walnuts, arugula and Gorgonzola cheese. Be sure to toast the walnuts, they enhance the flavors! I served this at my 7 course Prime Rib Dinner

Walnut Arugula and 
    Gorgonzola Crostini Appetizer
source: adapted from Bon Appetit, photograph created by  
Peg Bucholz for www.finedinings.com

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Prep Time: 20 min   Total Time: 20 min   Yield: 18 Appetizers


18 baguette bread slices, cut 1/4-inch-thick diagonally and buttered
6 tablespoons walnut meats, coarsely chopped, toasted
3 ounces Gorgonzola cheese, crumbled
3 tablespoons arugula leaves, finely chopped, plus 2 tablespoons for garnish
2 teaspoons extra-virgin olive oil
freshly cracked black peppercorns


Spread butter on one side bread slices; place on a baking sheet butter side up. Broil 2 minutes or until lightly toasted, do not let them burn. Remove to a rack to cool.

In a small bowl mix together walnuts, cheese, 3 tablespoons arugula and olive oil. Spread mixture evenly on toasted side of bread pressing to adhere. Sprinkle with cracked pepper, place under the broiler for 2 minutes or just until cheese melts.

Arrange on a platter, add remaining arugula leaves to garnish and serve.

Wine recommendation: Cabernet Sauvignon; Merlot; Red Rhone

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