Recipe by Vicki in CT
These tasty morsels can be made ahead and even frozen to quickly serve company. From The Hors D'Oeuvre Book by C. Castle.
Top Review by evelyn/athens
Yummy. I scaled this recipe down to 12 canapes to nibble on with DH over a glass of wine. Because I had it on hand, I used Roquefort instead of gorgonzola and walnuts instead of pecans. Also, just a whole-grain seeded bread as rye is next to impossible to find in Greece, but I was true to the essence of the recipe and it was delicious.
- 6 ounces gorgonzola, crumbled
- 1⁄4 lb butter, softened
- 1⁄2 teaspoon celery salt
- 1⁄3 cup pecans, finely chopped
- rye bread, toasted on one side and cut into 4 dozen cut outs