Walnut Gorgonzola Crostini With Crumble Fried Sage

• 4 ounces gorgonzola, room temperature
• 1/4 cup cream
• 1/2 cup finely chopped walnuts
• 4 tablespoons freshly grated parmesan
• 20 fresh sage leaves, washed and patted dry
• olive oil
• 1 ciabatta loaf, cut into 1/2 inch slices
• kosher salt or fine sea salt
• 1 clove of garlic, peeled

1. Combine gorgonzola, cream, walnuts and parmesan in a medium sized bowl. Mix thoroughly with a wooden spoon until a creamy spread forms.
2. 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.
3. 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.
4. 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. rnrnGorgonzola walnut mixture can be stored in the refrigerator for up to one week.

gorgonzola, cream, walnuts, freshly grated parmesan, sage, olive oil, ciabatta loaf, kosher salt, clove of garlic

Taken from food52.com/recipes/15539-walnut-gorgonzola-crostini-with-crumble-fried-sage (may not work)