Open-faced tartine with gorgonzola and nuts

Components

• One set of scarves
• Four thick slices of circular bread
• 2 garlic cloves
• 2 tablespoons of extra virgin olive oil
• 1/2 cup of diced gorgonzola cheese
• 1/4 cup of chopped toasted nuts
• season with salt as desired

Ready state

1. Separate the leaves from the scarf pack and rinse them under running water. Place them in a salad spinner and dry thoroughly.

1. Place 5 layers of scarf sheets on top of each other on the board. Roll them into a log and slice into 1 cm pieces. Crush the garlic cloves with the side of the knife, leaving the peel on – they shouldn’t be too crushed, as their purpose is just to infuse the olive oil with flavor.
2. Heat a large skillet over medium heat. Once hot, arrange the desired number of bread slices side by side and toast them for 2 minutes on each side. Place them on a plate.
3. Maintain the skillet over medium heat, combine the water and olive oil, add the garlic, and stir for 2 minutes to release its aroma. Pour in the marinade, season with salt, and sauté for approximately 2 minutes until it softens slightly (if your pan is small, sauté the marinade in two batches).
4. To prepare the tartines: use a spoon to spread approximately one tablespoon of cheese on each slice of bread, add a serving of scarlet on top, then sprinkle with crumbled gorgonzola and chopped nuts. Serve immediately.

Purchase only what is necessary

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