Gorgonzola Canapes

READY IN: 17mins
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 evelynathens

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.

Ingredients Nutrition

  • 6 ounces gorgonzola, crumbled
  • 14 lb butter, softened
  • 12 teaspoon celery salt
  • 13 cup pecans, finely chopped
  • paprika
  • rye bread, toasted on one side and cut into 4 dozen cut outs

Directions

  1. Combine cheese, butter, celery salt, and pecans.
  2. Spread mixture on untoasted side of bread cut outs.
  3. Sprinkle with paprika and broil until bubbly.

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