180g of Gorgonzola cheese
6 soup spoons of butter or margarine
26 slices of bread (1 loaf)
24 radishes, cut into thin rounds
180g of Gorgonzola cheese
6 soup spoons of butter or margarine
26 slices of bread (1 loaf)
24 radishes, cut into thin rounds
In a food processor or mortar, grind the Gorgonzola cheese with the butter or margarine until you get a smooth paste
Place the mixture in a small bowl and reserve 4 soup spoons of it
Set aside
Cut two slices of bread from each loaf
Top with a bit of the Gorgonzola cheese paste
Arrange the radish rounds decoratively on top
Add a pitted olive to each one, or place the reserved cheese mixture in a small bag and use it as garnish for each canapé
Place them on trays lined with parchment paper and refrigerate for 30 minutes before serving
Serve chilled.
