Prep 15 mins
Cook 2 mins
These tasty morsels can be made ahead and even frozen to quickly serve company. From The Hors D'Oeuvre Book by C. Castle.
- 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
- Combine cheese, butter, celery salt, and pecans.
- Spread mixture on untoasted side of bread cut outs.
- Sprinkle with paprika and broil until bubbly.
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.
It seemed really salty to me, but I am sensitive to salt. My mother loved them. I ended up pairing them with some strawberry jam. Will definitely make them again and am planning on having them at my wedding reception (it is going to be an English tea.)
Yummy, tangy, very good combination. Thank you for posting, I served this to a small gathering at my house, and they disappeared FAST! :)