Cambozola, Grape, and Walnut Canapes

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  • Makes: 20 appetizers
  • Prep: 20 mins
  • Bake: 7 mins 425°F

Cambozola, Grape, and Walnut Canapes

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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

Store toast in an airtight container for up to 6 hours before serving.

*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.

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Nutrition Facts (Cambozola, Grape, and Walnut Canapes)

  • Per serving:
  • 82 kcal ,
  • 5 g fat
  • (2 g sat. fat ,
  • 8 mg chol. ,
  • 120 mg sodium ,
  • 8 g carb. ,
  • 2 g pro.
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