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Nutrition Facts
Serving Size 1 canapes 13g Recipe makes 48 canapes) The following items or measurements are not included below: 1/2 teaspoon celery salt
Calories 34
Calories from Fat 31		(90%)
Amount Per Serving		%DV
	Total Fat 3.5g	5%
	Saturated Fat 1.9g	9%
	Monounsaturated Fat 1.1g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 7mg		2%
Sodium 63mg		2%
Potassium 12mg		0%
Total Carbohydrate 0.2g		0%
	Dietary Fiber 0.1g	0%
	Sugars 0.1g
Protein 0.9g		1%
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Gorgonzola Canapes

Recipe #276671 | 17 min | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Vicki in CT
Jan 6, 2008

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

48 canapes (change servings and units)

Ingredients

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

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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Featured Reviews for This Recipe

From: Stampingchick

On Feb 2, 2010

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.)

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From: evelyn/athens

On May 28, 2009

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.

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