Walnut gorgonzola crostini with crumble fried sage

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walnut gorgonzola crostini with crumble fried sage

I have to admit the combination of walnuts and sage was foreign to me until my trip to Italy last summer. Fresh sage, sauteed or fried and gnocchi or fresh pasta drowned in walnut and cheese sauces seemed to be everywhere. This crostini marries the two perfectly. A crunchy crostini with a creamy walnut cheese sauce topped with fried sage crumbles is a new found love. Whether you pair these as an appetizer with a crisp white wine or serve them along side a great salad, you will be hooked. <br /> <br />A note about Gorgonzola: There were two gorgonzola options at my grocery store... Gorgonzola Dolce and Mountain Gorgonzola. Gorgonzola Dolce is creamy and a tad more mild than Mountain Gorgonzola. While any variety will work great, I found this to be the best option.

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