Tosi Gorgonzola Tuna and Bresaola Canapés

Both the raw tuna and the cured bresaola, are happier with the piquancy of the piccante gorgonzola – both meats are rather mild and sweet tasting, so partnering like-for-like becomes a little cloying, however, the dolce is used instead of a base of cream cheese, as in a classic canape.

1. For the tuna, spread a little Tosi dolce gorgonzola on the toasts, prep a small piece of lettuce and put on top of the cheese, then add two cucumber slices, a slice of tuna and finish with a section of Tosi piccante gorgonzola. Garnish with caviar and chives.
2. For the bresaola, cut the baguette on the diagonal and grill under a grill or on a grill pan. Drizzle with good olive oil. Prep the avocado and cut in to long slices, then squeeze a little lemon juice over the slices. Spread a little dolce on one side of the bread and fold over about half a piece of bresaola and place on top. Add a trimmed slice of avocado and a cube of piccante and garnish with a small basil leaf.

Other recipes: Tosi Gorgonzola Pumpkin and Mushroom Canapés, Asparagus and Tosi Gorgonzola on Polenta and Gnocchi with Tosi Gorgonzola Cheese Sauce