Terry's Gorgonzola, Grape And Nut Crostini - Serves
4 ounces cream cheese at room temperature
1/4 cup mayonnaise
1 cup crumbled gorgonzola cheese
2 tablespoons finely chopped green onion
Salt and fresh-ground black pepper to taste
1 cup seedless red grapes -- halved
1/2 cup toasted pine nuts
30 slice French-style baguette bread
Cook's note: To toast pine nuts, bake on cookie sheet in oven preheated to 350 degrees until lightly browned, about seven minutes.
Preheat broiler and adjust rack so that it is about 4 inches from heat source. Beat together cream cheese, mayonnaise, gorgonzola cheese, and green onions; season with salt and pepper. Fold in grapes and pine nuts. Spread a tablespoon of cheese mixture on each baguette slice. Broil until heated and lightly browned, about 3 minutes. Serve immediately.
Yield: 30 appetizers
Be sure and cover the entire piece of bread with the cheese mixture or the bread will burn. And, watch them like a hawk while they are in the boiler.
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