Crispy, sweet apples with creamy cheese and toasty almonds compliment each other in this dish.
Cooking Time: 10 Min Servings: 12
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
In a 10-12 inch sauté 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 a matchstick julienne and place in separate mixing bowl.
Chiffonade the rucola and add to apple mixture.
Dress with oil and vinegar and season with salt and pepper.
Toss to coat.
Toast bread on both sides and spread 1 tablespoon of Gogonzola/almond mixture on each slice.
Top with a small handful of rucola and apple salad.