Best Gorgonzola Canapes Recipes

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GORGONZOLA CANAPES



Gorgonzola Canapes image

These tasty morsels can be made ahead and even frozen to quickly serve company. From The Hors D'Oeuvre Book by C. Castle.

Provided by Vicki in CT

Categories     Spreads

Time 17m

Yield 48 canapes

Number Of Ingredients 6

6 ounces gorgonzola, crumbled
1/4 lb butter, softened
1/2 teaspoon celery salt
1/3 cup pecans, finely chopped
paprika
rye bread, toasted on one side and cut into 4 dozen cut outs

Steps:

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

Nutrition Facts : Calories 34.7, Fat 3.5, SaturatedFat 1.9, Cholesterol 7.7, Sodium 63.1, Carbohydrate 0.2, Fiber 0.1, Sugar 0.1, Protein 0.8

GORGONZOLA, FAVA BEAN, AND PURPLE POTATO CANAPES



Gorgonzola, Fava Bean, and Purple Potato Canapes image

Categories     Bean     Cheese     Dairy     Nut     Potato     Cocktail Party     Vegetarian     Buffet     Cream Cheese     Walnut     Fall     Party     Gourmet

Yield Makes about 60 canapés

Number Of Ingredients 7

1/3 cup walnuts
1 tablespoon olive oil
3/4 cup shelled fresh fava beans* or lima beans (about 3/4 pound in pods)
10 small purple potatoes* or small red potatoes (each about 2 inches in diameter; about 1 1/2 pounds)
6 ounces Gorgonzola cheese, softened
6 ounces cream cheese (about 3/4 cup), softened
*available at specialty produce markets and some specialty foods shops

Steps:

  • Finely chop walnuts. In a small heavy skillet cook walnuts in oil over moderate heat, stirring, until golden and transfer with a slotted spoon to paper towels to drain.
  • Have ready a bowl of ice and cold water. In a kettle of boiling salted water blanch beans 1 minute and immediately transfer with slotted spoon to ice water to stop cooking. Drain beans and gently peel away outer skins.
  • Return kettle of water to a boil and cut potatoes into 1/4-inch-thick rounds. Cook potatoes 8 minutes, or until just tender, and transfer with slotted spoon to ice water to stop cooking. Drain potatoes in a colander and pat dry with paper towels.
  • In a small bowl stir together Gorgonzola and cream cheese until combined well. (Canapé ingredients may be prepared up to this point 2 days ahead. Keep toasted walnuts in an airtight container at room temperature. Chill beans and potatoes separately in sealable plastic bags and chill Gorgonzola cream covered with plastic wrap.)
  • To assemble canapés:
  • Spread about 1 teaspoon Gorgonzola cream on each potato slice and top each canapé with a bean, pressing down gently. Sprinkle canapés with walnuts. Canapés may be assembled 6 hours ahead and chilled, covered.

GORGONZOLA/ ASPARAGUS CANAPES



GORGONZOLA/ ASPARAGUS CANAPES image

Categories     Vegetable     Bake     Vegetarian

Yield Approximately 7 servings

Number Of Ingredients 9

8 ounces of cream cheese, softened
3 ounces crumbled Gorgonzola cheese
1 egg, beaten
1/4 cup chopped green onion
1 tsp. minced garlic
1 tsp chili garlic sauce
1 Can of asparagus spears, drained
15 slices of white bread, crusts removed
1/4 cup melted butter

Steps:

  • Mix together first 7 ingredients in medium mixing bowl. Trim crusts from bread and roll each slice flat with rolling pin. Spread 1 tablespoon of cheese mixture onto slice of bread. Place one spear of asparagus at one end of bread and roll up. Brush with butter and bake at 400 degrees for 15-20 minutes

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