Gorgonzola Bruschetta Recipes

BRUSCHETTA WITH PEPPERS AND GORGONZOLA

Steps:

• Preheat the oven to 375 degrees F.
• Heat 2 tablespoons of olive oil in a medium saute pan over medium-high heat. Add the peppers and cook until soft, about 12 to 15 minutes. Sprinkle with the sugar and continue cooking for 2 more minutes. Stir in the capers and basil, and season, to taste, with salt and pepper. Set aside.
• Slice the baguette crosswise into 18 thin round slices. Brush the bread rounds lightly with olive oil on 1 side. Arrange them in rows, oil side up, on a sheet pan lined with parchment paper and toast in the oven until lightly browned, about 7 to 10 minutes.
• Top each toast round with a teaspoonful of the pepper mixture. Place 2 small pieces of Gorgonzola on top. Return the toast to the oven for 1 to 2 minutes and warm through. Serve immediately.

BRUSCHETTA WITH GORGONZOLA CHEESE AND HONEY

Steps:

• Preheat oven to 400ºF.
• Arrange the sliced baguette bread on a baking sheet.
• Brush with olive oil.
• Bake bread until pale golden and crsip, about 10 minutes.
• Rub garlic clove over all the toasts.
• Arrange the cheese on toasts and bake until the cheese is melted, about 3 minutes.
• Drizzle the toasts with honey.
• Place on serving platter and serve immediately.

BRUSCHETTA WITH GORGONZOLA AND PEACHES

Steps:

• Preheat the broiler. Brush both sides of the bread with 1 tablespoon of the olive oil and lay on a baking sheet. Broil until lightly browned, about 1 minute a side. While the bread is still hot, gently rub both sides with the garlic. Spread the cheese evenly over each slice.
• Peel the peaches and split each in half vertically, gently twisting the halves in opposite directions to separate them from the pit. Lay each half cut side down and slice into 1/4-inch slices. Divide each half in half again and fan the slices over the cheese. Drizzle with remaining olive oil and rebroil until peaches are soft and hot, about 1 to 2 minutes. Serve immediately.

GOLDEN TOMATO BRUSCHETTA W/ GORGONZOLA & BALSAMIC SYRUP

Steps:

• Toss the tomatoes, onion, red pepper, Italian seasoning, salt and pepper in a bowl.
• Allow the tomatoes to release their juices.
• Place the balsamic vinegar in a small sauce pan over medium heat.
• Allow vinegar to gently reduce until it is the consistency of syrup.
• Toss the crumbled Gorgonzola in the the tomato mixture.
• Top slices of toasted bread with the tomatoes and drizzle the balsamic syrup over the top.

APRICOT AND GORGONZOLA BRUSCHETTA

Steps:

• Set oven control to broil. Place bread slices on broiler pan or cookie sheet. Broil with tops 3 to 4 inches from heat 1 minute. Turn slices over; broil 1 minute longer.
• Meanwhile, in small bowl, mix cheese, apricots and almonds. Top each slice of toasted bread with about 1 tablespoon cheese mixture. Broil 20 to 30 seconds or until cheese is soft. Drizzle with honey.