Crostini Recipe

Preheat and slice

Preheat oven to 400°F (200°C). Trim the baguette ends and slice the baguette on the bias into 1/3-inch (about 8 mm) thick slices to yield approximately 18–22 pieces.

Brush and season

Arrange slices on a baking sheet in a single layer. Brush both sides lightly with the extra-virgin olive oil (reserve about 1/2 tbs if desired) and sprinkle the top side with about half of the sea salt and a few grinds of black pepper.

Bake until golden

Bake in the preheated oven for 8–10 minutes, then flip slices and bake an additional 3–5 minutes, or until edges are golden and crisp but not overly browned. Total toasting time will be roughly 11–15 minutes depending on your oven and slice thickness. Remove from oven and let cool on a rack.

Toast walnuts

Place the chopped walnuts in a small dry skillet over medium heat. Toast, stirring or shaking frequently, until fragrant and lightly browned, about 4–6 minutes. Watch closely to avoid burning. Transfer immediately to a plate to stop cooking.

Soften the cheese

While walnuts toast, place Gorgonzola in a bowl and let sit at room temperature for 10–15 minutes so it becomes spreadable. If the cheese is very firm, mash it gently with a fork to loosen.

Assemble crostini

Spread about 1 level tablespoon of softened Gorgonzola onto each toasted baguette slice (adjust to taste). Scatter a small pinch (about 1/2 tsp) of the toasted chopped walnuts over the cheese on each crostini.

Finish with honey & garnish

Drizzle approximately 1/2 teaspoon of honey over each assembled crostini (or more to taste). If using, finish with a small pinch of fresh thyme leaves and a light dusting of lemon zest on a portion of the crostini for brightness. Taste and add remaining sea salt or pepper sparingly to individual pieces if desired.

Serve

Arrange crostini on a platter and serve immediately so the toasted bread remains crisp. If not serving right away, keep toasted slices in a single layer at room temperature and assemble within 30 minutes to avoid sogginess.