After a week off (well not “off” I was actually working…just out of town) I’m back in the Studio 4 Kitchen for another installment of #RockDRecipes! This week we are dishing up an appetizer (or small plate) that’s known worldwide. It’s concept has led way to a plethora of variations and interpretations. From the classic, most well known Bruschetta that is topped with tomato, mozzarella, basil, and garlic to the more exotic varieties like the one here…there is never a dull moment. I get really excited about versatile foods like this…and you should get excited about this one too!!
Gorgonzola Raisin Bruschetta
- 1 cup Cherry Tomato halved
- ¼ cup Raisin
- ¼ cup Basil chiffonade
- ½ cup Mascarpone
- ¼ cup Gorgonzola
- 2 tbsp Red Wine Vinegar
- 2 tbsp Olive Oil
- 2 ea Garlic Clove peeled
- 1 ea French Baguette
Rub sliced baguette with olive oil.
Rub warm bread with raw garlic clove. Set aside.
Mix mascarpone and gorgonzola thoroughly.
Mix together tomato and raisin.
Toss basil in olive oil and vinegar.
Spread cheese mixture on prepared bread.
Top with tomato/raisin mix.
Garnish with dressed basil.