Bruschetta With Prosciutto Gorgonzola And Sun Dried Tomatoes Recipe

• 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
• 8 x sun-dry tomatoes in extra virgin olive oil
• 6 ounce Gorgonzola cheese
• 4 slc prosciutto, cut in half
• 1 x To prepare the bruschetta, cut the bread into thin slices and broil or possibly

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.

breadeaters, italian bread, garlic, extra virgin extra virgin olive oil, tomatoes, gorgonzola cheese, slc prosciutto, bruschetta

Taken from cookeatshare.com/recipes/bruschetta-with-prosciutto-gorgonzola-and-sun-dried-tomatoes-94262 (may not work)