Make-Ahead Tip:
Prepare cheese mixture and chop nuts. Store separately, covered, in the refrigerator for up to 3 days. Bring cheese and fruit to room temperature before assembling toasts.
Gorgonzola and clementine toasts
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PREP TIME
20 min
Makes
12 Toasts
Ingredients
- 6 clementines
- 1/2 250-g pkg spreadable cream cheese , at room temperature
- 2 to 3 tsp milk
- 1/2 cup crumbled Gorgonzola or other blue cheese
- 12 small, thin slices toasted walnut bread , or 12 melba toasts
- 1/4 cup chopped toasted walnuts , optional
Instructions
- Finely grate 1 tsp (5 mL) peel from a clementine. Place in a medium bowl along with cream cheese. Add 2 tsp (10 mL) milk. Beat mixture with a wooden spoon. Crumble in gorgonzola and stir until evenly mixed. Mixture will be lumpy. If too thick for spreading, stir in another 1 tsp of milk.
- Up to 1 hour before serving, peel and segment clementines. Thickly spread toasts with cheese mixture. Top each with clementine segments. Sprinkle with walnuts.
Nutrition (per serving)
- Calories
- 157,
- Protein
- 6 g,
- Carbohydrates
- 18 g,
- Fat
- 7 g,
- Fibre
- 3 g,
- Sodium
- 244 mg.
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