Gorgonzola and walnut canapés

I chop the walnuts fairly finely.
In a stand mixer or with an electric whisk, I beat the Gorgonzola, butter and Philadelphia.

Once light and creamy, I add the chopped walnuts, mix thoroughly and put in a bowl.

I spread the first slice with some cream.

I cover with a slice of bread and continue until all the ingredients are used, finishing with a slice of bread.

I wrap the block in cling film and refrigerate, preferably overnight, to firm up.

When needed, I cut slices about 1 cm thick from the block.

I cut each slice into 3 small rectangles. To prevent them sticking to the plate, I put half a transparent disc under each, supplied by my butcher — the type used for burgers. I then decorated with half a walnut kernel. A small parsley leaf would also add colour, but I did not have any.

You can also spread the cream between just two slices of bread, cut into squares and top with a little cream and a walnut.