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Walnut, Arugula & Blue Cheese Crostini

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.
Ingredients:

Butter at room temperature
18 slices of baguette bread, about 1/4 inch thick and sliced on the diagonal
6 tablespoons chopped toasted walnuts
3 ounces Blue cheese, crumbled
3 tablespoons arugula, finely chopped
Additional arugula leaves for a garnish



Directions:


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.

Products suggested for this recipe:



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