What I love about this crostini recipe is that I can serve it as an appetizer before dinner, as an afternoon snack, or even as a dessert. It's a really interesting mixture of sweetness from the honey, salty-tang from the gorgonzola, and crunchiness from the toasted baguette and walnuts.
- 2 tablespoons olive oil
- 24 1/3-inch-thick diagonal slices baguette
- 6 ounces creamy gorgonzola cheese , coarsely crumbled
- 2/3 cup walnuts , toasted, coarsely chopped
- 1 ripe fig , thinly sliced crosswise (optional)
- 3 tablespoons honey
Preheat the oven to 375°. Arrange the baguette slices on a baking sheet in a single layer. Lightly brush the baguette slices with oil. Toast in the oven until the baguette slices are golden, about 8 minutes. (You can toast the baguette slices 1 day ahead. Cool, then store them at room temperature in an airtight container.)
Toss the gorgonzola with walnuts in a small bowl. Spoon the cheese mixture onto the baguette slices and press slightly to adhere. Return the baking sheet to the over and bake until the cheese melts, about 8 minutes.
Arrange the crostini on a platter. Top each with a slice of fig, if desired. Drizzle with honey and serve warm.
Published on January 01, 2006