The Lombardy town of Gorgonzola was once a milking stop for dairy cows. The townspeople used extra milk to make pungent blue cheese.
THE TOPPINGS:
- 1/2 cup soft gorgonzola, such as gorgonzola dolce
- 1/3 cup mascarpone
- 3 cups baby arugula
- 1 tbsp. EVOO
- 1 1/2 tsp. red wine vinegar
- 3 tbsp. golden raisins
In small bowl, mash gorgonzola and mascarpone. In large bowl, toss arugula with EVOO and vinegar; season. Spread gorgonzola mixture on toasts. Top with some raisins, then top with arugula mixture and remaining raisins.
