Walnut Arugula And Gorgonzola Crostini Recipes

GORGONZOLA CROSTINI

Steps:

• Preheat oven to 325 degrees F. Place baguette slices in single layer on baking sheet. Toast in oven until golden, about 10 minutes.
• Sprinkle Gorgonzola on baguette slices. Sprinkle nuts over each. Drizzle each slice lightly with honey.

GORGONZOLA WALNUT CROSTINI WITH PEAR SALAD

Steps:

• Make the vinaigrette: Put the shallot in a small bowl with the vinegar and a good pinch of salt and pepper to taste. Let macerate for 5 to 10 minutes. Stir in the mustard, then whisk in the oils. Taste and adjust seasoning.
• Make the crostini: Heat the oil in a skillet over medium-high heat. Add the onion and brown, turning frequently. When it begins to soften, season generously with salt and pepper; reduce heat to medium. Continue cooking for about 5 minutes, until nicely caramelized. Add the rosemary and transfer to a bowl to cool to room temperature.
• Heat the oven to 400 degrees. Put the bread in the toaster until lightly browned, then lay the slices on a baking sheet. Spread about 1/2 ounce Gorgonzola on each toast, then top with the onion mixture and 3 or 4 walnut halves.
• Bake on the top shelf of the oven until bubbling and lightly browned, 5 to 7 minutes. Cut into wedges if desired.
• Assemble the salad: Put the greens and chopped celery in a low wide salad bowl. Just before serving, lightly sprinkle with salt and pepper, then toss with half the vinaigrette, just coating the leaves. Peel, core and slice the pears. Dress the slices with the rest of the vinaigrette in a separate bowl, spoon the pears over the salad, and serve with the warm crostini on the side.

WALNUT, ARUGULA AND GORGONZOLA CROSTINI

Steps:

• 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.

WALNUT, ARUGULA, AND GORGONZOLA CROSTINI

Steps:

• Preheat oven to 400'. Spread butter over one side of each baguette slice. Arrange on baking sheet, butter side up, and bake until golden, about 12 minutes. Cool. Reduce oven temperature to 350'. Mix walnuts, cheese, and arugula in a medium bowl. Spoon mixture evenly on top of baguette slices, pressing to adhere. Season toasts with pepper. Bake toasts just until cheese melts, about 6 minutes. Cool crostini on platter. Garnish with arugula leaves and serve.