Crostini is a popular Italian appetizer featuring thin slices of toasted bread served
plain or topped with a wide range of sweet or savory toppings.
- olive oil extra virgin
- 6 oz Gorgonzola cheese
- 1/4 cup walnuts chopped
- drizzle honey
- 3 pcs cloves garlic finely minced
- 1 (15oz) can cannellini beans drained and rinsed
- 1 tbsp fresh lemon juice
- 3 tbsps olive oil, really good extra virgin
- plus additional for drizzling
- salt and pepper to taste
- 1/4 cup fresh sage washed and finely chopped
-
Preheat the oven to 350˚
-
To prepare the crostini, slice the baguette into ¼” slices and arrange on a baking sheet. Brush each slice with olive oil and toast in the preheated oven until golden brown. You may need to turn the baking sheet or flip the slices to get uniform results.
-
Divide Gorgonzola and chopped walnuts among toasted bread slices. Put back in the oven at 350˚ until the cheese melts, approximately 1 – 2 minutes. Drizzle each crostini with a small amount of honey
-
Add garlic, cannellini beans, lemon juice and olive oil to food processor and pulse until mixture is coarsely combined. If necessary, add more olive oil to achieve the desired consistency. Season with salt and pepper, to taste.
Stir in chopped sage until evenly distributed throughout mixture. Spoon on top of toasted bread slices and drizzle with olive oil.