Gorgonzola and Roasted Red Pepper Bruschetta is one of the easiest appetizers you will ever make. There are only three ingredients in this recipe but they come together in a zesty, tangy bite of pure goodness! It is as easy as 1) crumbled gorgonzola, 2) roasted red pepper and 3) a sliced baguette!
Gorgonzola the Italian Blue
I have been making this Gorgonzola and Roasted Red Pepper Bruschetta appetizer for years. Everyone loves this, even when they don’t think that they like Gorgonzola. Gorgonzola is Italy’s version of Blue cheese. It is made solely of cow’s milk and is produced in the Piedmont and Lombardy regions of Italy. Gorgonzola has a milder flavor than most of it’s blue cheese counterparts. When it’s young, it’s creamy and almost buttery, then it ages into a rich flavor, that delivers a finish with a zesty pungent bite. It adds a robust punch to pastas, meats or risottos. For more information about how this delicious cheese is made check out Castello cheese.
Easy as 1, 2, 3 Bruschetta
When I said that I make this often, I wasn’t kidding. It is present at almost all of our get togethers and parties. Sometimes, I end up eating a whole bunch of these tasty little open faced sandwiches before I even toast them. You simply cream the cheese, add in the roasted red pepper, spread it on the bread and bake for a few minutes until the cheese melts. Melting the cheese softens the flavor a bit and the addition of the roasted red pepper creates a nice counter balance to the gorgonzola. I will say that the melted gorgonzola does have a bluish gray tint, so don’t think you did anything wrong. It is just blue!
The other night I made Gorgonzola and Roasted Red Pepper Bruschetta because I knew I wanted to do a post on it. I served it along with a nice Italian red wine that I have been enjoying lately. The 2016 La Cattura from the Toscana region. What a great combination! The cheese is strong, so it needs to be partnered with a wine that can stand up to it. La Cattura is a blend of 90% Teroldego and 10 % Syrah grapes. I am not a wine connoisseur by any means. I just know what I like and this is a nice fruity, medium bodied wine that I find goes well with a lot of meat, pasta and cheese dishes. The best part is that it’s about $15 per bottle. If you like reds I would highly recommend trying this.
Set the timer
It is really hard to mess up this recipe, but I will tell you that, when I made this the other night, I had to make it twice. This is one of those things that is so easy that I don’t really think about it any more. I was multitasking, as usual. I thought I would make this while I was writing another post. Well, I put them in the oven and forgot to set the timer. When I remembered that they were in the oven, they had started to burn a little on top. They were still really good, just not so pretty. I had to eat them myself! They made a great lunch the next day.
There is really not much more to these little Italian grilled cheese bites. I will tell you that, I have never had any left over. Once I set down the plate, they almost immediately disappear.
Gorgonzola and Roasted Red Pepper Bruschetta
- 1/4 cup Roasted Red Pepper Chopped
- 5 oz. Gorgonzola Crumbled, Room Temperature
- 1 loaf French Bread Baguette, cut into 25 slices
- Preheat your oven to 375°.
- Stir the gorgonzola with a fork until it begins to get creamy.
- Add the roasted red pepper to the cheese and stir just until it is combined.
- Using a butter knife, spread about 1/2 teaspoon of cheese on to a slice of the baguette and repeat with the remaining bread.
- Arrange on a cookie sheet and bake for 5-7 minutes, until the cheese is melted.