Tartine con il Gorgonzola e i Pignoli

Name: Tartine con il Gorgonzola e i Pignoli (Canapés with Gorgonzola and Pine Nuts)
Yield: 12 Canapés
Cuisine: Italy
Ingredients: 1½ tablespoons whole pine nuts; Black pepper in a grinder; 6 slices good-quality, firm white bread trimmed of its crust; 2 tablespoons chopped fresh basil or parsley; 5 ounces creamy Gorgonzola, cut into small pieces; 1½ tablespoons chopped pine nuts; 2 tablespoons chopped fresh basil or parsley; 4 tablespoons butter, softened to room temperature

Canapés with Gorgonzola and Pine Nuts

Preparation info

12
Canapés

Difficulty
Medium

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

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.

Ingredients

4 tablespoons butter, softened to room temperature
5 ounces creamy Gorgonzola, cut into small pieces

Method

Turn on the oven to 400°F.
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.
Mix the whole pine nuts into the creamy mixture.