Saturday, December 3, 2011

Crostini with Gorgonzola, Walnuts, and Honey

These crostini are easy to make, but are elegant and delicious enough to serve to your most sophisticated guests.

The crunch of the walnuts, the smooth tang of the gorgonzola, and the sweetness of the honey are a delightful combination.


French baguette or submarine/hoagie rolls, sliced into 12 (1/2-inch) slices
3/4 cup crumbled gorgonzola cheese, at room temperature
1/2 cup walnut pieces

Arrange the bread slices on a baking sheet. Broil until one side of the bread is lightly golden. Turn the bread slices over and broil until the other side is lightly golden. Remove from broiler.

Top the bread slices evenly with the gorgonzola and then the walnuts, pressing down lightly to make the toppings stick to the bread.

Broil for a minute or two until the walnuts are lightly toasted and the cheese starts to melt.

Arrange the crostini on serving plate(s), drizzle liberally with honey, and serve immediately.

-- 6 appetizer servings

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