Ingredients:

• Gorgonzola cheese 60 g
• 3 half walnuts
• Instant polenta 100 g
• A pinch of salt

Preparation:     

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