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Crostini with Cheese and Hazelnuts

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Source: Cucina Ebraica - Flavors of the Italian Jewish Kitchen

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Active Time:  5 Minutes
Total Time:  10 Minutes
Yield:  Serves 6

Crostini don't have to be complicated to be good. Here's a simple but rich spread for toasted bread inspired by a recipe in Milka Belgrado Passigli's Le ricette di casa mia. Many of the book's recipes are based on family traditions but updated for the modern kitchen. Therefore, I don't think it sacrilegious to top this with a thin slice of ripe pear.

RECIPE INGREDIENTS

1/4 pound mascarpone cheese

1/4 pound gorgonzola dolcelatte cheese

1/4 cup hazelnuts, toasted, peeled, and coarsely chopped

12 slices coarse country-style bread, toasted or grilled

Crostini with Cheese and Hazelnuts Recipe at Cooking.com

DIRECTIONS

Combine the cheeses in a food processor. Add the nuts and pulse briefly. You do not want to overprocess or the texture will be lost. Spread the mixture on the bread and serve.

Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Yield: Serves 6

Calories:

397

Fat. Total:

23g

Fiber:

Carbohydrates, Total:

40g

Sodium:

391mg

% Cal. from Fat:

52%

Cholesterol:

41mg

Protein:

12g

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