Gorgonzola and clementine toasts


  • Prep Time20 mins
  • Total Time20 mins
  • Makes12 Toasts
Chatelaine Triple Tested


  • 6 clementines

  • 1/2 250-g pkg spreadable cream cheese, at room temperature

  • 2 to 3 tsp milk

  • 1/2 cup crumbled Gorgonzola or other blue cheese

  • 12 small, thin slices toasted walnut bread, or 12 melba toasts

  • 1/4 cup chopped toasted walnuts, optional


  • Finely grate 1 tsp (5 mL) peel from a clementine. Place in a medium bowl along with cream cheese. Add 2 tsp (10 mL) milk. Beat mixture with a wooden spoon. Crumble in gorgonzola and stir until evenly mixed. Mixture will be lumpy. If too thick for spreading, stir in another 1 tsp of milk.

  • Up to 1 hour before serving, peel and segment clementines. Thickly spread toasts with cheese mixture. Top each with clementine segments. Sprinkle with walnuts.

Nutrition (per serving)

Calories 157, Protein 6g, Carbohydrates 18g, Fat 7g, Fibre 3g, Sodium 244mg.

Make-Ahead Tip:

Prepare cheese mixture and chop nuts. Store separately, covered, in the refrigerator for up to 3 days. Bring cheese and fruit to room temperature before assembling toasts.