Friday, June 15, 2007

Crostini with Mascarpone, Currants & Hazelnuts

Crostini with Mascarpone, Currants & Hazelnuts
Inspired by Cucina Ebraica

Prep time: 5 minutes
Grill time: 3-4 minutes
Makes 1 cup

slices crusty multigrain bread (or whatever your favorite bread is), toasted or your favorite crackers
Cheese Spread:
½ cup mascarpone cheese
½ cup strong soft cheese (the recipe called for gorgonzola dolcelatte, which I couldn’t find so I bought some cream cheese spread with rum and hazelnuts)
¼ cup toasted hazelnuts, peeled & coarsely chopped
¼ cup currants (actually I was looking for dried cherries, but couldn’t find any)

1. In a medium bowl, combine all the cheese topping ingredients and blend well.

2. Toast the bread slices and slather a thick layer of cheese spread on top. Or spread on your favorite crackers.

Serve and enjoy.

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