Bruschetta With Gorgonzola and Peaches
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 8slices (about Âľ-inch thick) good, crusty bread
- 1tablespoon plus 2 teaspoons olive oil
- 2cloves garlic, peeled and halved
- 8ounces Gorgonzola cheese
- 2ripe peaches
Nutritional analysis per serving (4 servings)
441 calories; 25 grams fat; 12 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 37 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 19 grams protein; 927 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat the broiler. Brush both sides of the bread with 1 tablespoon of the olive oil and lay on a baking sheet. Broil until lightly browned, about 1 minute a side. While the bread is still hot, gently rub both sides with the garlic. Spread the cheese evenly over each slice.
- Step 2
Peel the peaches and split each in half vertically, gently twisting the halves in opposite directions to separate them from the pit. Lay each half cut side down and slice into ÂĽ-inch slices. Divide each half in half again and fan the slices over the cheese. Drizzle with remaining olive oil and rebroil until peaches are soft and hot, about 1 to 2 minutes. Serve immediately.
Private Notes
Comments
Have made this many times and depending on time will use the toaster and skip the oven. Agreed it treats the peaches differently but they are delicious fresh, not cooked. Agree with the balsamic and if I have them, will add walnuts. Yes, this is not the same recipe, but is a nice starting point. Have even used goat cheese but a blue cheese is the best and the reason for the walnuts.
Easy and tasty recipe!! A variation is to dribble a balsamic reduction after broiling.