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
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.
nutrition information per serving
397 calories; 23g total fat; 41mg cholesterol; 391mg sodium; 40g carbohydrates; 5g fiber; 12g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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