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Crostini with Cheese and Hazelnuts

Source: Cucina Ebraica - Flavors of the Italian Jewish Kitchen
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Active Time:  5 Minutes
Total Time:  10 Minutes
  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.
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
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
Part of These Recipe Collections Find Similar Recipes »
 Cheesy Bites: Party Appetizers
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 397
Fat. Total: 23g
Fiber: 5g
Carbohydrates, Total: 40g
Sodium: 391mg
% Cal. from Fat: 52%
Cholesterol: 41mg
Protein: 12g
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