Toasted Almond And Gorgonzola Crostini With Rucola And Apples

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1/2 cup sliced and blanched almonds

12 ounces sweet Gorgonzola cheese, softened to room temperature (may substitute Maytag blue or Roquefort domestic blue)

2 Granny Smith apples, cored and seeded

1 bunch Rucola, washed, spun dry to yield 2 cups

2 tablespoons almond oil

1 tablespoon lemon juice

Salt and pepper to taste

12 slices Italian country bread, 1/4-inch thick

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