Toasted almond & gorgonzola crostini with r
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Granny Smith apples, -- | |
| Date: Fri, 25 Oct 1996 14:26:26 | ||
Directions
½ c sliced and blanched almonds 12 oz sweet Gorgonzola cheese, -- : softened to room
: temperature
: cored and seeded
1 bn Rucola, washed, -- spun dry : to yield 2 cups
2 TB almond oil
1 TB lemon juice
: Salt and pepper to taste 12 sl Italian country bread --
¼ -inch thick
Preheat broiler.
In a 10- to 12-inch sautJ 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 over each slice, top with a small handful of rucola and apple salad and serve immediately.
Recipe By :MOLTO MARIO SHOW #MB5676 ~0400
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