Walnut, Arugula & Blue Cheese Crostini
This recipe was adapted
from one in Bon Appetit magazine. It is a sensation
in both formal and informal settings.
Perfect with a cold summer
soup for a light lunch, or with fresh fruit.
Preheat the oven to 400 degrees F.
Spread butter over 1 side of each baguette. Arrange the slices on a baking sheet, butter side up, and bake until golden, about 10 minutes. Cool.
Reduce the oven temperature from 400 degrees to 350 degrees.
Mix the walnuts, the blue cheese, and the chopped arugula in a medium bowl.
Place a dollop of the nut-cheese mixture on top of each of the baguettes, pressing to make it adhere to the bread.
Season with pepper and bake until the cheese melts. This should take about 6 minutes.
Cool the crostini and arrange on a platter with a garnish of arugula leaves.