Gorgonzola & Strawberry Canapés
LCBO Food & Wine Magazine SUMMER 2009
BY EMILY RICHARDS
Crisp, golden toasts are ideal for the bold, herb flavour of the Gorgonzola. A fruity and colourful topping of strawberries or grapes makes this an enjoyable fresh canapé, perfect for summer entertaining.
6 slices bakery white sandwich bread
2 tbsp (25 mL) unsalted butter, melted
Freshly ground black pepper
6 oz (175 g) Gorgonzola cheese,
softened
3 tbsp (45 mL) whipping cream
2 tbsp (25 mL) chopped fresh basil
1 tsp (5 mL) chopped fresh thyme
1⁄4 cup (50 mL) chopped toasted
walnuts or pecans
12 small strawberries, sliced,
or 6 each seedless red and green
grapes, quartered
1. Preheat oven to 425°F (220°C).
2. Trim crusts off bread and cut each slice into 4 squares. Brush with butter and place on baking sheet. Sprinkle with pepper.
3. Bake for about 10 minutes or until golden. Let cool completely.
4. Using electric hand mixer, beat Gorgonzola, cream, basil and thyme together until very smooth. Spread evenly on toasts. Sprinkle each with walnuts. Top each toast with strawberry slices or 1 of each grape quarters.
Makes 24 canapés
LCBO Food & Wine Magazine SUMMER 2009
BY EMILY RICHARDS
Crisp, golden toasts are ideal for the bold, herb flavour of the Gorgonzola. A fruity and colourful topping of strawberries or grapes makes this an enjoyable fresh canapé, perfect for summer entertaining.
6 slices bakery white sandwich bread
2 tbsp (25 mL) unsalted butter, melted
Freshly ground black pepper
6 oz (175 g) Gorgonzola cheese,
softened
3 tbsp (45 mL) whipping cream
2 tbsp (25 mL) chopped fresh basil
1 tsp (5 mL) chopped fresh thyme
1⁄4 cup (50 mL) chopped toasted
walnuts or pecans
12 small strawberries, sliced,
or 6 each seedless red and green
grapes, quartered
1. Preheat oven to 425°F (220°C).
2. Trim crusts off bread and cut each slice into 4 squares. Brush with butter and place on baking sheet. Sprinkle with pepper.
3. Bake for about 10 minutes or until golden. Let cool completely.
4. Using electric hand mixer, beat Gorgonzola, cream, basil and thyme together until very smooth. Spread evenly on toasts. Sprinkle each with walnuts. Top each toast with strawberry slices or 1 of each grape quarters.
Makes 24 canapés