• Gorgonzola cheese 60 g
  • 3 half walnuts
  • Instant polenta 100 g
  • A pinch of salt


Cut the polenta in slices, brush them with olive oil and grill them. Add Gorgonzola cubes and a pinch of salt when the crostini are still hot. Decorate with half walnuts.  Serve immediately on a slate dish.   

Perfect Match: Acino d’Oro Chianti Classico DOCG Bottega