- 10 slices whole wheat bread, crusts trimmed (if desired)
- 2 to 3 tablespoons unsalted butter, melted
- 1 large clove garlic, finely chopped
- 12 ounces gorgonzola, shredded
- ½ cup sour cream, softened
- ¼ cup fresh basil, finely chopped
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon onion powder
- salt and ground white pepper to taste
- snipped chives, for garnish (optional)
- Mix together melted butter and garlic. Set aside for at least 30 minutes for butter to fully absorb the garlic’s flavor.
- Preheat oven to 375°F. Line cookie sheets with baking paper. Set aside.
- Brush both sides of each bread slice with garlic-flavored butter. Bake for 8 to 10 minutes or until lightly golden and crispy. Remove from oven and cut each piece of bread into 4 triangles.
- Beat together gorgonzola, sour cream, basil, rosemary, onion powder, salt and pepper. If desired, pulse in a food processor for 30 to 45 seconds or until desired texture is achieved.
- Spread about ½ to 1 teaspoon gorgonzola mixture over each toasted triangle. If desired, garnish with snipped chives. Serve right away.
- Vegetables or fruits may also be used as base for this recipe. Obliquely slice cucumber, baby radishes or partially blanched peeled carrots into thin rounds and top with gorgonzola mixture. Slice medium-sized green apples into ¼-inch thick rounds, remove core and use as base. You may also use pears, peaches, or thinly sliced avocado wedges. However, process gorgonzola mixture until smooth as puree, if using avocado strips.
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