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Big Bruschetta with Gorgonzola

Recipes & Entertaining Ideas

Big Bruschetta with Gorgonzola

Marc J. Sievers

"Big Bruschetta with Gorgonzola" from   Entertaining with Love  , page 49.

"Big Bruschetta with Gorgonzola" from Entertaining with Love, page 49.

A classic recipe straight from my cookbook Entertaining with Love, it is garlic bread-meets-Gorgonzola in my version of a bruschetta!  Topped with fresh tomatoes and lots of pepper, Big Bruschetta with Gorgonzola is great to serve as part of a lunch, as an appetizer, or along with dinner!

Big Bruschetta with Gorgonzola

Ingredients (serves 6 - 8 people)

  • Baguette – 1 large loaf, sliced ½-inch thick (28 pieces)

  • Butter – 6 tablespoons, unsalted, room temperature

  • Garlic – 4 cloves, minced

  • Kosher Salt – ¾ teaspoon

  • Black Pepper – ¾ teaspoon, freshly cracked

  • Olive Oil – 4 tablespoons, divided

  • Heirloom Grape Tomatoes – 12 ounces, quartered

  • Gorgonzola (Italian) – 5 ounces, crumbled

  • Oregano – 2 teaspoons, dried


  1. Preheat oven to 350 degrees F.

  2. Combine butter, garlic, 2 tablespoons of olive oil, salt, and pepper in a small bowl and mix together.

  3. Slice the baguette into approximately 28 ½-inch thick pieces and spread the butter mixture evenly onto each piece.

  4. Line a sheet pan with parchment paper and arrange the buttered slices of baguette and bake for 15 minutes.

  5. Remove the sheet pan from the oven and top each slice with an even amount of tomatoes. Then, drizzle with the remaining 2 tablespoons of olive oil and top with crumbled Gorgonzola cheese.

  6. Return the sheet pan back to the oven and bake for an additional 7 to 9 minutes, or until the Gorgonzola is slightly melted.

  7. Remove the sheet pan carefully from the oven and sprinkle with dried oregano.

  8. Garnish with more salt and pepper to taste and serve hot.

Click here for the recipe for The Tuscan Cocktail

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Big Bruschetta & The Tuscan - From My Kitchen to Yours

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