Tosi Gorgonzola Pumpkin and Mushroom Canapés

  • Time: 1 hour
  • Serves: 6
  • Level: medium
Gorgonzola has quite specific likes - I've tried to find good partners for both the dolce and the piccante.

What you need

Good French baguette

Small butternut squash

Small chestnut mushrooms

Dolce gorgonzola

Fresh chives

Fresh parsley

Cabernet Sauvignon wine vinegar

Mushroom ketchup

Liquid chicken stock

Light olive oil

Good virgin olive oil

 



How Dad Cooked It

Gorgonzola has an affinity with pumpkins and squash, and being formed by fungi in the atmosphere it marries quite happily mushrooms.

  1. For the pumpkin canapes, cut the squash in half and peel and de-seed. Cut into small cubes and fry in olive oil on low heat with a lid on the pan, stir regularly to cook evenly when tender, after about 15 minutes add a knob of butter and turn up the heat. Toss to evenly brown. Set aside.
  2. Cut the bread at a diagonal and toast under the grill or on a grill pan. Drizzle with a little good olive oil and set aside.
  3. Spread dolce gorgonzola on the bread and top with squash cubes. Garnish with chopped chives.
  4. For the mushroom canapes, remove the stalks and slice the cup of the mushrooms thinly. Fry on a medium high heat in a little light olive oil with a lid on the pan, stir regularly for 5 minutes. Add a splash of boiling water, a few drops of chicken stock and a teaspoon of vinegar and a teaspoon mushroom ketchup. Put the lid back on the pan and fry gently until the liquid has almost evaporated, transfer to a bowl and cover with good olive oil. Allow to cool.
  5. Cut the bread at a diagonal and toast under the grill or on a grill pan. Drizzle with a little good olive oil and set aside.
  6. Spread dolce gorgonzola on the bread and top with drained mushrooms. Garnish with parsley.
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