Gorgonzola Canapes Food

GORGONZOLA CANAPéS WITH WALNUTS

Steps:

• In a medium-size bowl, toss the Gorgonzola and walnuts. When tossing, be gentle, as you don't want to end up with big clumps.
• Top each cracker with a small mound of the cheese mixture, pressing the mixture lightly onto each cracker to keep it from slipping off. Top each cracker with 3 or 4 cranberries, and sprinkle a touch of chopped parsley on top of each.

GORGONZOLA CANAPES

Steps:

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

PEAR & GORGONZOLA CROSTINI

Steps:

• Halve and core the pears, then cut each one into 12 small wedges. Place in a heavy-based saucepan with the honey, port and wine. Cook for 5-10 minutes or until the pears are just tender when pierced with the tip of a sharp knife (they shouldn't be soft).
• Carefully tip the pears into a sieve set over a small saucepan and allow them to drain thoroughly.
• Reduce the liquid in the saucepan by two-thirds - it should have a syrupy consistency like runny honey. This will take 10-12 minutes. Pour the syrup into a small bowl and allow to cool while you prepare the bruschettas.
• Preheat the grill to hot. Cut the bread into 24 slices and brush both sides of each slice with olive oil. Grill until the bruschettas are golden on both sides. This only takes a minute, so keep watch.
• Spread each bruschetta with a little gorgonzola and top with a poached pear wedge. Arrange the bruschettas on a serving plate and drizzle with the port syrup using a teaspoon. Sprinkle over a little mustard and cress.
• Prepare ahead: you can poach the pears the day before and serve them cold - they're just as nice. Take them out of the syrup and reduce, then store the pears and syrup in separate plastic containers in the fridge. If the syrup is too thick the next day, add a little warm water, and if it is too thin, you can reduce it by simmering for a minute or two.

GORGONZOLA, PEAR, AND WALNUT APPETIZER

Steps:

• Slice a pear along the side and place a piece on the cracker. Put a piece of the gorgonzola cheese on top of the pear slice.
• Breakup the walnuts into smaller pieces and place them on top of the cheese. The cheese should hold them to the canape.
• Drizzle some honey to sweeten. Tip: You can also add a slice of date instead of honey.

GORGONZOLA, FAVA BEAN, AND PURPLE POTATO CANAPES

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.