- 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