Name: Cheese crostoni (Alberto Colombo, Vigevano (Pavia))
Prep time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: Italian
Ingredients: 100 g Taleggio cheese; 5–6 walnut kernels; salt and pepper; 65 ml milk; 200 g PDO Gorgonzola cheese; 2 parsley sprigs (optional); 4 slices of stale bread

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

Recipes from Milan and Lombardy

By Slow Food

Published 2018

About

Ingredients

200 g PDO Gorgonzola cheese
100 g Taleggio cheese
65 ml

Method

Trim the rind off the cheeses, then beat the cheeses in a bowl with the milk, poured in a stream, until they form a smooth paste. Season the cheese mixture with salt and pepper.

Toast the bread slices and spread them with the cheese mixture. Garnish with walnuts and finely minced parsley if desired.