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Becky Luigart-Stayner; Melanie J. Clarke and Lydia DeGaris-Pursell Photo by: Becky Luigart-Stayner; Melanie J. Clarke and Lydia DeGaris-Pursell

Bruschetta Gorgonzola and Apples

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.

Cooking Light MAY 2002

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

Ingredients

  • 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)

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 148
  • Calories from fat: 30%
  • Fat: 5g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.3g
  • Protein: 4.1g
  • Carbohydrate: 21.4g
  • Fiber: 1.7g
  • Cholesterol: 13mg
  • Iron: 0.9mg
  • Sodium: 263mg
  • Calcium: 68mg
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Bruschetta Gorgonzola and Apples recipe

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