Gorgonzola Salad Bruschetta
Main Ingredient: Bread
Yield: 16 servings
Recipe courtesy of Donna-Marie Ryan, finalist in the 2014 Salemville® “How Do You Blue” recipe contest
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- Serving
- 16
Ingredients
BLUE CHEESE DRESSING:
- 3-1/2 tablespoons olive oil
- 1 tsp. minced garlic
- 2 ounces Salemville® gorgonzola, crumbled
- 2 tablespoons white wine vinegar
- 1/2 tbsp. water
- 1/2 tbsp. sugar
- Dash hot sauce
- Salt and pepper, to taste
TOASTS:
- 1 8 8” baguette, sliced into 1/2” rounds
- 2 tablespoons olive oil
- 1 garlic clove
TOPPING:
- 4 roma tomatoes
- 1/4 c. bacon, cooked crisp and chopped
- 1/3 c. lettuce, cut chiffonade style
- 4 ounces Salemville® gorgonzola, crumbled
Directions
TO MAKE THE DRESSING:
- Add olive oil, garlic, gorgonzola, vinegar, water, sugar and hot sauce in a small blender and pulse until desired consistency. Season with salt and pepper to taste. Set aside.
TO MAKE THE TOASTS:
- Preheat oven to 400° F. Place baguette rounds on parchment covered baking sheet and brush each with olive oil. Bake 5 minutes until golden brown. Remove from oven and rub each piece with garlic clove. Place toasts on a serving platter.
TO MAKE THE TOPPING:
- Coarsely chop the tomatoes and place in a medium bowl. Add bacon, lettuce and gorgonzola and stir to combine. Top with dressing and stir to combine, adding more as needed to reach the desired consistency.
- To serve, top each toast with a heaping spoonful of the mixture and place on serving platter.
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