Gorgonzola, Olive and Garlic Bruschetta
This easy bruschetta combines a creamy mixture of crumbled gorgonzola cheese and big green olives stuffed with mellow cloves of whole garlic on top of toasted Italian bread. It makes a great addition to a tapas-style party. Serve with a light red wine like Pinot Noir.
- 18 large garlic stuffed green olives
- 1/2 cup whipped cream cheese
- 1/4 cup crumbled gorgonzola cheese
- Rustic-style Italian bread (about 8-inch diameter)
- Extra virgin olive oil
Preheat the oven to 375°F.
Cut about six 1/2-inch thick slices from the center section of the Italian bread, then cut each of those slices in half. Preheat a grill pan (or grill). Brush both sides of each piece of bread with olive oil. Grill the bread until lightly toasted and set aside.
Finely chop the garlic stuffed olives and place in a mixing bowl. Add the whipped cream cheese and crumbled gorgonzola. Combine thoroughly.
Divide the olive-cheese mixture amongst the bread slices and place them in a single layer on a baking sheet. Place in the oven for about 3 minutes to soften the cheese and warm the olives. Serve immediately.
Makes 6 to 12 servings