Christy Rost
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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.

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