Toasted almond and gorgonzola crostini with rucola and apple

Yield: 1 Servings

Measure Ingredient
½ cup Sliced and blanched almonds
12 ounces Sweet Gorgonzola cheese,; softened to room temperature
2 \N Granny Smith apples,; cored and seeded
1 bunch Rucola, washed,; spun dry to yield 2 cups
2 tablespoons Almond oil
1 tablespoon Lemon juice
\N \N Salt and pepper to taste
12 slices Italian country bread; 1/4-inch thick

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.

Recipe By :MOLTO MARIO SHOW #MB5676 Posted to MC-Recipe Digest V1 #258 Date: Fri, 25 Oct 1996 14:26:26 -0400 From: Meg Antczak <meginny@...>

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