In a 10-12 inch sauté 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 a matchstick julienne and place in separate mixing bowl. Chiffonade the arugula and add to apple mixture. Dress with oil and vinegar and season with salt and pepper. Toss to coat.
Toast bread on both sides and spread 1 tablespoon of Gorgonzola/almond mixture on each slice. Top with a small handful of arugula and apple salad. Serve immediately.