Tartine con il Gorgonzola e i Pignoli

Canapés with Gorgonzola and Pine Nuts

The idea for these canapés has a double origin: in the classic combination of Gorgonzola and nuts that in Italy is served at dinner’s end and in the fact that the oven is very kind to Gorgonzola. The winning fresh-out-of-the-oven tastiness of these canapés conceals the fact that all the preparation can be done ahead of time.


  • 4 tablespoons butter, softened to room temperature
  • 5 ounces creamy Gorgonzola, cut into small pieces
  • 2 tablespoons chopped fresh basil or parsley
  • tablespoons chopped pine nuts
  • Black pepper in a grinder
  • tablespoons whole pine nuts
  • 6 slices good-quality, firm white bread trimmed of its crust


  1. Turn on the oven to 400°.
  2. Put the butter, Gorgonzola, basil or parsley, chopped pine nuts, and several grindings of pepper in a bowl. With a wooden spoon, mash all the ingredients until they form a smooth, dense cream. You can use a food processor, but it is likely to liquefy the mixture too much.
  3. Mix the whole pine nuts into the creamy mixture.
  4. Spread the mixture over the bread slices, leaving a rim of about inch uncovered.
  5. Place the bread on a baking sheet and toast in the upper level of the preheated oven until the bread becomes colored a light brown at the edges.
  6. Cut each slice of bread diagonally into 2 triangles and allow to cool for a moment or so before serving.

Serving Suggestions

Before dinner, with wine or other apéritifs, or as part of a buffet.