- 100 g Gorgonzola cheese
- 2 tbsp. rapeseed oil
- 20 g butter, soft
- 1 lime
- 2 tbsp. sweet wine, e.g. Moscato d'Asti
- 1 charentais melon
- 1 iceberg lettuce
- a little rucola (rocket) to garnish
- 0.5 baguettes
Segment the lime, retaining the juice. Set aside the lime segments. Combine the juice with the oil and wine, season.
Halve the melon, remove the seeds and the skin. Slice horizontally, then into strips. Divide the iceberg lettuce into eighths and very finely slice. Mix the melon, lettuce and reserved lime segments with the dressing, arrange. Scatter with rocket.
Halve the baguette lengthways. Mix the Gorgonzola with the butter and spread over the baguette halves. Place the crostini on an oven tray lined with baking paper and gratinate for approx. 10 mins. in the centre of an oven preheated to 220°C. Serve warm with the salad.
- 30 mins Preparation/cooking time: ca. 20m + Bake: ca. 10m
- Servings For 4 people
- Nutrition 274 Kcal