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Cambozola, Grape, and Walnut Canapes
Ingredients
-
10
slices firm-textured bread
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1
tablespoon butter, melted
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Salt and ground black pepper
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4
ounces Cambozola cheese,* softened
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1
teaspoon snipped fresh thyme
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1/3
cup chopped walnuts, toasted
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10
seedless red and/or green grapes, quartered
Directions
1. Preheat oven to 425 degrees F. Using a 2-inch decorative cutter, cut 20 shapes from bread slices, reserving bread scraps for another use. Brush cutouts with melted butter. Sprinkle with salt and pepper to taste. Place cutouts in a single layer on a baking sheet. Bake about 7 minutes or until golden. Cool toast on pan on a wire rack.
2. Spread Cambozola evenly onto toast. Sprinkle with thyme; top with chopped walnuts and two grape quarters. Makes 20 appetizers.
From the Test Kitchen
- Make Ahead Tip Store toast in an airtight container for up to 6 hours before serving.
- Tip *Test Kitchen Tip:Cambozola cheese is a combination of Camembert and Gorgonzola cheese. If you can't find Cambozola, beat together 2 ounces each cream cheese and Gorgonzola, adding milk, if necessary, to thin the mixture to spreading consistency.
Nutrition Facts
(Cambozola, Grape, and Walnut Canapes)
- Calories 82,
- Protein (gm) 2,
- Carbohydrate (gm) 8,
- Fat, total (gm) 5,
- Cholesterol (mg) 8,
- Saturated fat (gm) 2,
- Sodium (mg) 120,
- Percent Daily Values are based on a 2,000 calorie diet
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