Bruschetta Gorgonzola and Apples

Bruschetta Gorgonzola and ApplesRecipe
Becky Luigart-Stayner; Melanie J. Clarke and Lydia DeGaris-Pursell
For this classic Italian appetizer, I chose Gorgonzola for its sweet creaminess, but any quality blue cheese will do. A slice of tart apple is a nice foil to the garlic and cheese.


12 servings (serving size: 1 bruschetta and 2 apple wedges)

Recipe from

Cooking Light

Nutritional Information

Calories 148
Caloriesfromfat 30 %
Fat 5 g
Satfat 2.7 g
Monofat 0.9 g
Polyfat 0.3 g
Protein 4.1 g
Carbohydrate 21.4 g
Fiber 1.7 g
Cholesterol 13 mg
Iron 0.9 mg
Sodium 263 mg
Calcium 68 mg


1/3 cup (about 1 1/2 ounces) crumbled Gorgonzola cheese
2 tablespoons butter, softened
1 tablespoon brandy or cognac
1/8 teaspoon black pepper
12 (1-ounce) slices diagonally cut French bread (about 1 inch thick)
Cooking spray
6 garlic cloves, halved
3 Granny Smith apples, each cut into 8 wedges (about 18 ounces)


Prepare grill.

Combine first 4 ingredients in a small bowl, stirring until blended.

Place bread slices on grill rack coated with cooking spray; cook 2 minutes on each side or until lightly browned. Remove from grill. Rub cut sides of garlic over one side of each bread slice. Spread 2 teaspoons cheese mixture over each bread slice. Serve with apple wedges.