Two Simple Holiday Recipes

Gorgonzola and Pinenut Canapes
4 T. butter, softened
¼ lb. Gorgonzola cheese
2 T. chopped fresh basil
2 T. toasted pine nuts
1/8 tsp. ground black pepper
16 slices Italian or French bread (about 3” diameter)

Place butter, Gorgonzola, basil, pine nuts and pepper in food processor. Pulse on and off until smooth, about 15 seconds. Thinly spread mixture on bread slices. (Can be made ahead up to this point.) Bake on baking sheet in 400o oven for 4-5 minutes until cheese is melted and bread is golden. Serve at once. Makes about 16 canapes.
Warmed Goat Cheese with Sundried Tomatoes
11 oz. log goat cheese (chevre or montrachet)
¼ cup julienne cut sun-dried tomatoes, in olive oil
1 T. minced garlic
1 cup roasted red peppers, cut into strips
¼ cup pitted kalamata olives
¼ cup toasted pine nuts
fresh rosemary or thyme sprigs
crackers or crostini

Place the goat cheese log in a decorative baking dish. Place the sun-dried tomatoes, garlic, red peppers, olives and pine nuts around the cheese. Bake uncovered for 10 minutes in a 375o oven. Garnish with rosemary or thyme sprigs. Serve warm with crackers or crostini. Serves 8.

Add comment