Gorgonzola-Walnut Bruschetta with Truffle Oil

Ingredients

Servings

8 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

8 slices

Sourdough Bread

170 g

Mozzarella Cheese , shredded

150 g

Gorgonzola Cheese , crumbled

60 g

Walnuts , chopped

40 g

Arugula , washed

2 cloves

Garlic , pressed

30 mL

Truffle Oil

Cooking Instructions

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Step 1

Preheat the oven to 300 degrees F (150 degrees C).

Step 2

Line the Sourdough Bread (8 slices) on two baking sheets.

Step 3

Divide the Mozzarella Cheese (170 g) evenly on each bread slice. Continue the same process with the Gorgonzola Cheese (150 g) and Walnuts (60 g) .

Step 4

Place baking sheets in the oven and bake them for 10-12 minutes, or until the cheese is melted.

Step 5

Place the Arugula (40 g) in a salad bowl. Add the Garlic (2 cloves) and Truffle Oil (30 mL) . Toss to combine.

Step 6

Top each bruschetta with a handful of arugula.

Step 7

Serve when it is still warm.