Gorgonzola and Honey Bruschetta
Gorgonzola and Honey Bruschetta is a fancy enough appetizer to serve at a formal get together but easy enough to prepare in just a couple of minutes. The tangy cheese melts and is complimented by the sweet honey on top of a toasted baguette.
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GORGONZOLA AND HONEY BRUSCHETTA
I have never been a fan of fancy food. You know…the weed salads and small portions. I prefer Outback where the food is good and you get more bang for your buck. However, I recently had this at a fancy luncheon at the coach’s house for the player’s wives and couldn’t stop eating them. I asked the caterer what it was and then went home and googled the ingredients and Giada’s recipe came up.
Don’t be scared by the Gorgonzola. It wasn’t overpowering. At least mine wasn’t. The sweet/salty combo is perfect. It’s easy and appears gourmet. I was on the phone with my sister when I fixed these and John had just walked in the door from work. When I got off the phone only three were left…THREE. The only drawback to these is they are best when right out of the oven so probably best to be made at your own home instead of taken to a function.
HOW TO MAKE GORGONZOLA AND HONEY BRUSCHETTA
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Preheat the oven to 400 degrees F.
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Arrange the sliced baguette on a baking sheet. Brush with olive oil. Bake until the bread is pale golden and crisp, about 5 minutes.
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Arrange the cheese on the toasts and bake until the cheese is melted, about 3 minutes.
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Drizzle the toasts with honey. Place on a serving platter and serve immediately.
NOT A FAN OF GORGONZOLA?
You can use feta cheese instead!
OTHER APPETIZER RECIPES:
- Artichoke Bruschetta
- Tomato Feta Bruschetta
- Killer Artichoke Bread
- Baked Brie
- Easy Feta Dip
- Warm Bacon Cheese Dip
Gorgonzola and Honey Bruschetta
Ingredients
- 36 slices 1/2-inch thick baguette bread, about 1 loaf
- 1/4 cup extra-virgin olive oil
- 8 ounces Gorgonzola, crumbled
- 4 tablespoons honey
Instructions
- Preheat the oven to 400 degrees F.
- Arrange the sliced baguette on a baking sheet. Brush with olive oil. Bake until the bread is pale golden and crisp, about 5 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.
For a yummy variation, add a bit of fig jam or preserves after the Gorgonzola melts. Chef’s kiss!
OOh I bet that’s great!
Sometimes the people do not know what eat in breakfast , I love this kind of dish, I want to eat it every day! d22d
Kaci,
Yes, I am getting fat for you from eating all this stuff. Uggh!!! Four boys is quite the accomplishment. I can’t imagine how much more noise one more boy would add! Thanks for stopping by.
Mary,
Thanks for saying hi too. I feel like I’m in a rut so if you have any good recipes feel free to send them my way!
Christy
These look delicious! I can’t wait to try them. I too stumble across you blog and have had so much fun checking out what you’ve been cooking. Eventually I will break down and cook too, but for now I’ll let you do it!
mmm these were so good at the luncheon!!
I just ran across your blog and I have to tell you I am getting fat just looking at it. Thanks!
I also took a peek at your family blog (hope you don’t mind), and I can relate to you. I just had my 4th boy in March. They are sure busy and full of life. They definatly keep me on my toes.
Thanks for the recipes I will check back often.
Kacey White St George UT