Toasted Almond and Gorgonzola Crostini with Rucola and Apples

Cooking Time: 10 Min    Servings: 12

Roasted Almond Oil
from 13.00

Small batch production and pressed to order so extremely fresh.

Our California Roasted Almond Oil is expeller pressed and lightly filtered. It has a tantalizing, yet delicate nose and a delicious roasted almond flavor

Great for sauteing, drizzling, baking, dipping and as a vinaigrette. A mixture of Almond and Blood Orange Oils make a great replacement for butter in pound cake. Blend with fresh squeezed orange juice for a splashy drizzle over sliced avocados.

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Products needed:


  • 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


  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.