Bruschetta With Prosciutto Gorgonzola And Sun Dried Tomatoes Recipe – a delicious recipe with bread-eaters, Italian bread, garlic, extra virgin extra virgin olive oil, tomatoes, Gorgonzola cheese. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Toast to golden.
2
Rub one side of each slice with the cut surface of the garlic.
3
Drizzle with the extra virgin olive oil and sprinkle with salt and freshly grnd black pepper.
4
2 Drain the sun-dry tomatoes, scrape off any seeds and cut into thin strips.
5
Press or possibly spread the cheese onto the bruschetta, lay the prosciutto on top and garnish with strips of tomato.
6
Season with a few grindings of freshly grnd black pepper and serve.
7
Chefs tips: If Gorgonzola is too strong for your taste, use the creamier, milder Dolcelatte instead.
8
As a variation, marinate diced fresh tomatoes, garlic, and minced fresh basil leaves in sufficient balsamic vinegar to moisten well.
9
Drain the excess juice and place a spoonful on top of the hot slice of bruschetta.
2367
kcal
Calories
254
g
Fat
17
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: Italians are great bread-eaters. Bruschetta are thin slices of bread, broiled and rubbed with a clove of cut garlic--the original garlic bread., 1 loaf Italian bread, 2 x cloves garlic, halved, 1/4 c. extra virgin extra virgin olive oil, and more.
Yes, Bruschetta With Prosciutto Gorgonzola And Sun Dried Tomatoes Recipe falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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