Gorgonzola and bruschetta selection
| Serves: | 6 |
Ingredients
- 4 garlic cloves, halved
- extra virgin olive oil, for drizzling
- 1 ball Bufala mozzarella cheese, torn into small pieces
- 200 g Rosa tomatoes, roughly chopped
- a handful fresh basil
- 1/2 cup Pecorino Romano Shavings
- 70 g Salame Milano
- 100 g fresh chargrilled artichokes
- ClemenGold marmalade
- 1 large handful micro leaves
- sourdough bread, sliced, to serve
- salt
- a pinch black pepper
- 2 Tbsp red wine vinegar, to serve
- 1/2 cup Gorgonzola cheese
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- For the bruschetta, slice the bread 1 cm thick and toast on a hot griddle pan.
- Rub the toasted bread with a cut clove of garlic, drizzle with extra virgin olive oil.
- Sprinkle with salt and pepper.
- For the caprese topping, carefully combine the ingredients with seasoning, a drizzle of olive oil and 1/2 teaspoon of red wine vinegar.
- Divide the topping carefully over a third of the bruschetta slices.
- Top a third of the bruschetta with a few wild rocket leaves, a slice of Salame Milano, a piece of chargrilled artichoke and lastly a few Pecorino Romano shavings.
- Top the last third of the bruschetta with a piece of Gorgonzola, a small spoon of ClemenGold™ marmalade and a few micro leaves.
- Place the bruschetta on a large serving platter and serve.
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