12 servings (serving size: 1 bruschetta and 2 apple wedges)
Becky Luigart-Stayner; Melanie J. Clarke and Lydia DeGaris-Pursell
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)
6 garlic cloves, halved
3 Granny Smith apples, each cut into 8 wedges (about 18 ounces)
How to Make It
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.
I disagree with some of the previous reviews. Loved the blue cheese spread - although the brandy was a bit strong - but did not care at all for the apple on the side. Would use a sweet variety like Braeburn next time instead of tart Granny Smith, and would dice it up real small and add to the blue cheese spread, rather than serving on the side - felt like an odd presentation. If serving the apple whole, consider grilling the apple slices for a minute or two.
Served as part of a tapas night. I enjoyed the strong taste. I did decrease the butter a tiny bit and only put in about half of the brandy. My husband is not a fan of blue or Gorgonzola cheese but still thought this was okay. I served with Pink Lady apples and the combination is very yummy. I think you could even grate apples into the Gorgonzola mixture. I would certainly serve as an app to guests.
Amazing recipe!! All my friends rave about it. I'm asked to make it for every party. I do substitute honey for the bourbon. Adds a different layer of flavor. But only drizzle a small amount. A little bit goes a long way!!
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