In a 10- to 12-inch saute pan, toast almonds under broiler, shaking vigorously and watching carefully not to burn, about 30 to 45 seconds. Remove and let cool. Mix almonds and Gorgonzola
with wooden spoon until well mixed. Cut apples into quarters and then cut into matchstick julienne
and place in separate mixing bowl. Chiffonade
the rucola and add to apple mixture. Dress
with almond oil
and lemon juice
and season with salt and pepper.
Toast bread on both sides and spread 1 tablespoon over each slice, top with a small handful of rucola and apple salad and serve immediately.