Then picking out a cracker to serve as the basis for these excellent canapés, be sure to choose something with a bit of heft, that won’t snap easily. You’ll also want to shy away from any cracker that’s been overseasoned in some way, (the classic Chicken in a Biskit won’t work), because it will clash with the assertive flavors in the topping.
1-1/2 cups crumbled Gorgonzola cheese
1/2 cup chopped walnuts
30 sturdy round crackers
3/4 cup dried cranberries
1/4 cup minced fresh parsley
1. In a medium-size bowl, toss the Gorgonzola and walnuts. When tossing, be gentle, as you don’t want to end up with big clumps.
2. Top each cracker with a small mound of the cheese mixture, pressing the mixture lightly onto each cracker to keep it from slipping off. Top each cracker with 3 or 4 cranberries, and sprinkle a touch of minced parsley on top of each.
A VARIATION: If desired, warm these slightly by placing them on a baking sheet and baking them for 7 minutes in a 375°F oven.
Recipes from Party Snacks! by A.J. Rathbun. Published by Harvard Common Press, Boston, MA. Copyright 2008. Reprinted with permission of the publisher. All rights reserved.
