Cambozola, Grape, and Walnut Canapes
- 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.
- 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.
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.