Gorgonzola Canapes Recipe #276671
These tasty morsels can be made ahead and even frozen to quickly serve company. From The Hors D'Oeuvre Book by C. Castle.
by Vicki in CT
17 min | 15 min prep
48 canapes
- 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
- Combine cheese, butter, celery salt, and pecans.
- Spread mixture on untoasted side of bread cut outs.
- Sprinkle with paprika and broil until bubbly.
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5 stars