Toasted Almond and Gorgonzola Crostini with Rucola and Apples
Cooking: 10 min Serves: 12
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Toasted Almond and Gorgonzola Crostini with Rucola and Apples


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, washed, spun dry to yield 2 cups (baby arugula)
2 Tbsp Vinolio Gourmet Roasted Almond Oil
2 tsp Vinolio Sicilian Lemon Balsamic Vinegar
Salt and pepper to taste
12 slices Italian bread, 1/4 inch thick


In a 10 to 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 quarters and then cut into 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 over each slice, top with a small handful of rucola and apple salad.

Serve immediately.