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Toasted Almond And Gorgonzola Crostini With Rucola And Apple
Posted by Claudia Moser
on
1:13 PM
Ingredients
1/2 c sliced and blanched almonds
12 oz sweet Gorgonzola cheese, softened to room temperature
2 Granny Smith apples, cored and seeded
1 bn Rucola, washed, spun dry to yield 2 cups
2 tb almond oil
1 tb lemon juice
Salt and pepper to taste
12 sl Italian country bread, 1/4-inch thick
Instructions
Preheat broiler.
In a 10- to 12-inch sautJ pan, toast almonds under broiler, shaking vigorously and watching carefully not to burn, about 30 to 45 seconds. Remove and let cool. Mix almonds and Gorgonzola with wooden spoon until well mixed. Cut apples into quarters and then cut into matchstick julienne and place in separate mixing bowl. Chiffonade the rucola and add to apple mixture. Dress with almond oil and lemon juice and season with salt and pepper.
Toast bread on both sides and spread 1 tablespoon over each slice, top with a small handful of rucola and apple salad and serve immediately.
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1/2 c sliced and blanched almonds
12 oz sweet Gorgonzola cheese, softened to room temperature
2 Granny Smith apples, cored and seeded
1 bn Rucola, washed, spun dry to yield 2 cups
2 tb almond oil
1 tb lemon juice
Salt and pepper to taste
12 sl Italian country bread, 1/4-inch thick
Instructions
Preheat broiler.
In a 10- to 12-inch sautJ pan, toast almonds under broiler, shaking vigorously and watching carefully not to burn, about 30 to 45 seconds. Remove and let cool. Mix almonds and Gorgonzola with wooden spoon until well mixed. Cut apples into quarters and then cut into matchstick julienne and place in separate mixing bowl. Chiffonade the rucola and add to apple mixture. Dress with almond oil and lemon juice and season with salt and pepper.
Toast bread on both sides and spread 1 tablespoon over each slice, top with a small handful of rucola and apple salad and serve immediately.
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