Tasty Thursday

This week's Tasty Thursday recipe comes from Whole Foods Diet Cookbook by Ivy Ingram Larson & Andrew Larson, MD. Try out this healthy and delicious recipe!

Gorgonzola and Walnut Crostini

1/2 cup chopped walnuts

1/4 cup gorgonzola

2 tablespoons organic ricotta

1/4 cup chopped parsley

4 tablespoons extra virgin olive oil, divided

1 teaspoon raw honey

1 tablespoon plus 2 teaspoons lemon juice

3 tablespoons freshly grated Parmesan cheese

8 slices sprouted whole-grain bread, crusts removed, cut in half diagonally

Preheat oven to 400 degrees.

Using a mini food processor, process walnuts into fine crumbs. Add the gorgonzola, ricotta, parsley, 2 tablespoons oil, honey, lemon juice, and Parmesan cheese. Process ingredients until thoroughly blended. Set mixture aside.

Arrange the sixteen bread triangles on a cookie sheet. Brush bread with the remaining 2 tablespoons oil. Toast bread for 10 minutes. Remove from oven. Spread toast with the gorgonzola-walnut mixture, return to oven and bake for an additional 3 minutes. Remove toasts from oven and serve warm or at room temperature.

Serves 4