Gorgonzola Crostini with Toasted Walnuts and Arugula

My husband hates blue cheese.  I love blue cheese.  What's the bitchy gourmet to do?  Why, serve the blue cheese.  No discussion.  I do have quite a few friends that love the blue, so I came up with this little appetizer.  It tastes best straight from the oven or off the grill.  Serves 8

2 tbls EVOO
24  1/4 inch I-talian bread or French bread slice on an angle
5 oz. gorgonzola cheese, crumbled
5 tbls arugula, finely sliced
8 tbls toasted walnuts (you do know how to toast a walnut, don't you?)

Preheat your grill to high (if using your oven preheat to 400 degrees).  Brush the EVOO on side of the bread.  If you have a grilling plate or if you don't, place directly on the grill with the EVOO side up.  If using an oven, place on a baking sheet, EVOO side up.  Grill until the bread has grill marks on one side and then briefly grill other side.  In the oven, bake until golden, 10-12 mins.  Cool.  Reduce the temp on the grill to medium,  the oven to 350 degrees.  Mix together the walnuts, gorgonzola and the arugula and spoon evenly onto the toasts.  Make sure it will stay on the bread by pressing down.  If you so desire, season with salt and pepper.  Grill until the cheese melts, in oven, place back on baking sheet and bake until the cheese melts.  Cool slightly and if you wish, top with some additional chiffonade of arugula.