Bruschetta With Gorgonzola And Prociutto

Christy Rost


1baguette, cut into ½-inch thick slices
½cup olive oil
3large cloves garlic, peeled
6ounces crumbled Gorgonzola cheese
3 to 4ounces 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