📝 About This Recipe
This elegant appetizer is a masterclass in flavor balance, pitting the bold, salty tang of premium blue cheese against the earthy crunch of butter-toasted walnuts. Originating from the rustic tradition of Italian 'fettunta,' these crostini are elevated with a touch of sweet honey and a hint of fresh thyme to create a sophisticated palate-pleaser. It is the perfect sophisticated starter for an evening of fine wine and good company, offering a texture that is simultaneously crisp, creamy, and crunchy.
🥗 Ingredients
The Bread Base
- 1 loaf French Baguette (sliced into 1/2-inch thick rounds)
- 3 tablespoons Extra Virgin Olive Oil (high quality for brushing)
- 1 clove Garlic (peeled and left whole for rubbing)
The Topping
- 6 ounces Gorgonzola Dolce (at room temperature for easy spreading)
- 2 tablespoons Mascarpone Cheese (to mellow the sharpness and add creaminess)
- 3/4 cup Walnut Halves (roughly chopped)
- 1 tablespoon Unsalted Butter (for toasting the walnuts)
- 1 pinch Sea Salt (to season the nuts)
The Garnish & Finish
- 2 tablespoons Wildflower Honey (for drizzling)
- 1 tablespoon Balsamic Glaze (store-bought or homemade reduction)
- 2-3 sprigs Fresh Thyme (leaves stripped from the stem)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 small Fresh Pear (thinly sliced, optional for a fruity variation)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper for easy cleanup.
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2
Arrange the baguette slices in a single layer on the prepared baking sheet. Using a pastry brush, lightly coat the tops of each slice with extra virgin olive oil.
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3
Bake the bread for 8-10 minutes, or until the edges are golden brown and the centers are crisp but still have a slight give.
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4
While the bread is hot, take the peeled garlic clove and gently rub it across the surface of each toasted slice to infuse a subtle aromatic flavor.
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5
In a small skillet over medium heat, melt the butter. Add the chopped walnuts and a pinch of sea salt.
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6
Toast the walnuts for 3-5 minutes, stirring frequently, until they are fragrant and a shade darker. Remove from heat immediately to prevent burning.
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7
In a small mixing bowl, combine the room-temperature Gorgonzola and Mascarpone. Use a fork to whip them together until the mixture is smooth and spreadable.
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8
If using pear slices, place one thin slice of pear onto each garlic-rubbed crostini before adding the cheese.
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9
Generously spread about one tablespoon of the cheese mixture onto each warm crostini.
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10
Press a spoonful of the toasted walnuts into the cheese on each slice so they stay in place.
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11
Drizzle the honey and the balsamic glaze in a decorative zigzag pattern over the assembled crostini.
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12
Finish by sprinkling the fresh thyme leaves and a crack of black pepper over the top for a final pop of color and spice.
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13
Transfer to a serving platter and serve immediately while the bread is still slightly warm.
💡 Chef's Tips
Always use room temperature cheese; if it's too cold, it will tear the bread rather than spreading smoothly. For the best flavor, choose 'Gorgonzola Dolce' (sweet) rather than 'Piccante' (sharp) for a creamier, more approachable appetizer. Watch the walnuts closely while toasting; they contain high oil content and can go from perfectly toasted to burnt in seconds. If you want to prep ahead, you can toast the bread and the nuts earlier in the day and assemble just before guests arrive to keep the bread crunchy. Experiment with the honey; a truffle-infused honey adds an incredible earthy depth that pairs beautifully with blue cheese.
🍽️ Serving Suggestions
Pair these crostini with a crisp, chilled Prosecco or a sweet dessert wine like Sauternes to balance the saltiness of the cheese. Serve alongside a fresh arugula salad dressed with a simple lemon vinaigrette to cut through the richness. These make an excellent addition to a larger charcuterie board featuring prosciutto and dried figs. For a non-alcoholic pairing, try a sparkling apple cider or a dry ginger ale with a squeeze of lime.