Ingredients
butter, room temperature
18 1/4-inch thick pieces diagonally sliced baguette
6 tablespoons chopped, toasted walnuts
3 ounces Gorgonzola, crumbled
3 tablespoons finely chopped arugula
Preparation
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.
