Bruschetta With Gorgonzola And Prociutto
Christy Rost
| Ingredients: | |
|---|---|
| 1 | baguette, cut into ½-inch thick slices |
| ½ | cup olive oil |
| 3 | large cloves garlic, peeled |
| 6 | ounces crumbled Gorgonzola cheese |
| 3 to 4 | ounces thinly-sliced Prosciutto |
| fresh basil leaves | |
| Pecorino Romano cheese | |
Cool olive oil and garlic several minutes in a medium saucepan over medium-low heat until the garlic flavor infuses the oil.
Preheat the oven broiler. Brush some of the hot oil on both sides of the baguette slices and place them on a cookie sheet. Broil until the edges are golden brown, turn them over, and broil the other side until toasted. Transfer the bruschetta to a wire rack to cool. They may be stored in a plastic zipper bag or airtight container up to 2 days.
To serve, top each bruschetta with crumbled Gorgonzola cheese, a leaf of fresh basil, and a slice of prosciutto. Slice the Romano into thin shavings with a vegetable peeler and top each bruschetta with several shavings.
Recipe makes approximately 30 appetizers.
Category: Appetizers