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
Preheat oven to 350 degrees F.
Combine butter, garlic, 2 tablespoons of olive oil, salt, and pepper in a small bowl and mix together.
Slice the baguette into approximately 28 ½-inch thick pieces and spread the butter mixture evenly onto each piece.
Line a sheet pan with parchment paper and arrange the buttered slices of baguette and bake for 15 minutes.
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.
Return the sheet pan back to the oven and bake for an additional 7 to 9 minutes, or until the Gorgonzola is slightly melted.
Remove the sheet pan carefully from the oven and sprinkle with dried oregano.
Garnish with more salt and pepper to taste and serve hot.
Big Bruschetta & The Tuscan - From My Kitchen to Yours