Italian recipes

Toasted Almond And Gorgonzola Crostini with Rucola And Apples

Course : Italian
Source: Mario Batali
Serves: 1

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Ingredients:

1/2 cup sliced and blanched almonds

12 ounces sweet gorgonzola cheese -- at room temperature (may substitute roquefort domestic blue or maytag blue)

2 medium granny smith apples -- cored and seeded

1 bunch rucola -- washed, spun dry, to yield 2 cups

2 tablespoons almond oil

1 tablespoon lemon juice

1 teaspoon salt -- to taste

1 teaspoon freshly-ground black pepper -- to taste

12 slices Italian country bread -- 1/4 inch thick

Preparation / Directions:

Preheat broiler. 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 almond oil and lemon juice and season with salt and pepper. Toast bread on both sides and spread 1 tablespoon Gorgonzola mixture over each slice, top with a small handful of rucola and apple salad and serve immediately. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5676)

Toasted Almond And Gorgonzola Crostini with Rucola And Apples

Ingredients:

Preparation / Directions:

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