Panettone Bruschetta

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   1. Preheat oven to 350 degrees.

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   2. Cut Panettone in 2X2-inch slices, about 3/4 inch thick, place on baking sheet. Toast slices for 8 to 10 minutes.

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   3. Meanwhile, in a medium bowl stir together 1/2 cup softened, unsalted butter and 4 ounces crumbled Gorgonzola cheese until well blended.

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   4. Spread each toasted slice with cheese-butter mixture; dollop 1 teaspoon apricot jam or fig preserves on each. Add a small wedge of dried apricot or dried fig.

* Per serving · 4 servings · Values may vary.

No additional tips available.