Tuesday, January 5, 2010

Sweet & Tangy: Bruschetta with Gorgonzola Cheese and Honey

Honey and cheese is a fantastic combination. I’ve been served cheese plates in restaurants where they’ve drizzled a little over each wedge of cheese. The sweetness of honey pairs so well with the saltiness, nuttiness, or tanginess of cheese.

Honey really mellows out the tangy gorgonzola in this crunchy crostini. Even if you don’t normally like blue cheese, you may surprise yourself and enjoy this simple, yet scrumptious treat! (This worked as my "blue" hors d'oeuvre for the "Brown Bear" themed birthday party!)

Bruschetta with Gorgonzola Cheese and Honey
(As seen on Everyday Italian)
36 slices (½-inch thick) baguette bread, about 1 loaf
¼ cup extra-virgin olive oil
8 ounces Gorgonzola, sliced
3 Tablespoons honey

Preheat the oven to 400° F.

Arrange the sliced baguette on a baking sheet. Brush with olive oil. Bake until the bread is pale golden and crisp, about 10 minutes.

Arrange the cheese on the toasts and bake until the cheese is melted, about 3 minutes.

Drizzle the toasts with honey. Place on a serving platter and serve immediately.

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