Bruschetta With Gorgonzola And Prociutto| Christy Rost
- 1 baguette, cut into 1/2-inch thick slices
- 1/2 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.