Tuesday, November 3, 2009

Gorgonzola & Honey Bruschetta

Gorgonzola & Honey Bruschetta

Makes approximately 36.

I apologize for a crummy picture. Know that it tasted amazing! A nice twist on your typical tomato bruschetta, and very easy to put together. Definitely an appetizer that falls into the "savory" category. Recipe by Giada De Laurentiis.

1 loaf baguette bread, sliced in (36) 1/2" wide slices
extra virgin olive oil
Gorgonzola cheese (see note)

Preheat the oven to 400 degrees.
Arrange the sliced baguette on a baking sheet. Brush with olive oil. Bake until the bread is pale golden and crisp, about 8-10 minutes.
Arrange the cheese on the toasts and bake until the cheese is melted, about 3 minutes.
Drizzle the toasts with honey. Place on a serving platter and serve immediately.

A Note From The LL: For the gorgonzola , the recipe calls for a block of cheese that you would slice and arrange on each toast. Reviewers of the recipe said they had great luck with Gorgonzola Dolce, which is slightly softer than regular Gorgonzola. I was only able to find the common crumbled Gorgonzola, which I figured would be an okay substitute. The crumbled worked fine, and I wouldn't hesitate to use it again, but I can see how having the cheese in slices would make for a "cleaner" appetizer. Maybe next time I'll seek out Gorgonzola Dolce, but if you are a one-stop shopper, pick up crumbled Gorgonzola and know you'll still have great results.

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