Walnut, arugula and gorgonzola crostini (Crostini al gorgonzola, noci e rucola)

INGREDIENTS:
18 1/4-inch-thick diagonal baguette bread slices
Arugula leaves
6 tablespoons chopped toasted walnuts
3 ounces Gorgonzola cheese, crumbled
3 tablespoons finely chopped arugula
Butter, room temperature

Preheat oven to 400F. Spread butter over 1 side of each baguette slice.

Arrange baguette slices on baking sheet, butter side up. Bake baguette slices until golden, about 12 minutes. Cool. Reduce oven temperature to 350F.

Mix walnuts, Gorgonzola and arugula in medium bowl. Spoon nut-cheese mixture evenly atop baguette toasts, pressing to adhere. Season toasts with pepper.

Bake toasts just until cheese melts, about 6 minutes.

Cool crostini slightly. Arrange crostini on platter.

Garnish platter with arugula leaves and serve.