Crostini with Cheese and Hazelnuts

By lorik

Crostini don't have to be complicated to be good. Here's a simple but rich spread for toasted bread inspired by a recipe in Milka Belgrado Passigli's Le ricette di casa mia. Many of the book's recipes are based on family traditions but updated for the modern kitchen. Therefore, I don't think it sacrilegious to top this with a thin slice of ripe pear.

Ingredients

• 1/4 pound mascarpone cheese
• 1/4 pound gorgonzola dolcelatte cheese
• 1/4 cup hazelnuts, toasted, peeled, and coarsely chopped
• 12 slices coarse country-style bread, toasted or grilled

Preparation

Step 1

Combine the cheeses in a food processor. Add the nuts and pulse briefly. You do not want to overprocess or the texture will be lost. Spread the mixture on the bread and serve.