Gorgonzola Grape and Nut Crostini (or Bruschetta)

[Guest guest]

The difference between Crostini and Bruschetta is one is toast and on is still

sort of soft in the center. So you can put most topping on either style.

This is very good and I've served it several times to great reviews.

terry

Gorgonzola, Grape And Nut Crostini - Serves 15

Published in: Washington Post

Ingredients

4 ounces cream cheese at room temperature

1/4 cup mayonnaise

1 cup crumbled gorgonzola cheese

2 tablespoons finely chopped green onion

Salt and fresh-ground black pepper to taste

1 cup seedless red grapes -- halved

1/2 cup toasted pine nuts

30 slice French-style baguette bread

Instructions

Cook's note: To toast pine nuts, bake on cookie sheet in oven preheated to 350

degrees until lightly browned, about seven minutes.

Preheat broiler and adjust rack so that it is about 4 inches from heat source.

Beat together cream cheese, mayonnaise, gorgonzola cheese, and green onions;

season with salt and pepper. Fold in grapes and pine nuts. Spread a tablespoon

of cheese mixture on each baguette slice. Broil until heated and lightly

browned, about 3 minutes. Serve immediately.

Yield: 30 appetizers

Recipe Notes

Be sure and cover the entire piece of bread with the cheese mixture or the bread

will burn. And, watch them like a hawk while they are in the boiler.

Exported from A Cook's Books -- Recipe management for Macintosh