Toasted Almond and Gorgonzola Crostini with Rucola and Apples

Cooking Time: 10 Min    Servings: 12

Products needed:

  • Roasted Almond Oil
  • Sicilian Lemon Balsamic Vinegar

Ingredients:

  • 1/2 c sliced and blanched almonds
  • 12 oz sweet Gorgonzola cheese, softened to room temperature 
  • (may substitute Maytag blue or Roquefort domestic blue)
  • 2 Granny Smith apples, cored and seeded
  • 1 bunch Rucola (baby arugula), washed, spun dry to yield 2 cups
  • 2 tablespoons Olive Scene Gourmet Roasted Almond Oil
  • 2 teaspoons Olive Scene Sicilian Lemon Balsamic Vinegar
  • Salt and pepper to taste
  • 12 slices Italian bread, 1/4 inch thick

Directions:

  1. In a 10-12 inch sauté pan, toast almonds under broiler, shaking vigorously and watching carefully not to burn, about 30 to 45 seconds.
  2. Remove and let cool.
  3. Mix almonds and Gorgonzola with wooden spoon until well mixed. 
  4. Cut apples into a matchstick julienne and place in separate mixing bowl.
  5. Chiffonade the rucola and add to apple mixture.
  6. Dress with oil and vinegar and season with salt and pepper.
  7. Toss to coat.
  8. Toast bread on both sides and spread 1 tablespoon of Gogonzola/almond mixture on each slice.
  9. Top with a small handful of rucola and apple salad.
  10. Serve immediately.