Walnut Gorgonzola Crostini With Crumble Fried Sage

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   ["Combine gorgonzola, cream, walnuts and parmesan in a medium sized bowl. Mix thoroughly with a wooden spoon until a creamy spread forms.", "Pour olive oil into a heavy saute pan, about a 1/4 inch full. Heat over medium high heat, but not smoking. Place sage leaves in oil and fry on each side about two to three minutes. Transfer to a paper towel to drain. Sprinkle with salt. Repeat until all sage leaves have been fried. Once cooled, crumble fried sage leaves.", "Preheat oven to 350 degrees. Place ciabatta slices in a single layer on a baking sheet. Drizzle with olive oil. Bake until golden brown and crisp, 5 to 10 minutes.", "Slice garlic in half. Rub each slice of crostini with garlic. Spread a layer of gorgonzola walnut mixture on to each crostini. Sprinkle the top of each crostini with fried sage leaves and serve.

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   Gorgonzola walnut mixture can be stored in the refrigerator for up to one week."]

* Per serving · 4 servings · Values may vary.