The bruschetta with gorgonzola mascarpone and onions is a super tasty dish to serve as both an appetizer and a starter. For the recipe, I used ciabatta bread, but rustic bread is also fine, which, once toasted, is topped with a delicious cream of gorgonzola and mascarpone, then garnished with onions, in this case, red onions to provide a color contrast, in sweet and sour sauce that perfectly complements the two types of cheese.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 14 pieces
- Cooking methods: Stove
- Cuisine: Creative
- Seasonality: All Seasons
Ingredients
- 4.2 oz ciabatta bread (14 slices)
- 4.4 oz gorgonzola (sweet)
- 1.8 oz mascarpone
- as needed milk (optional)
- as needed sweet and sour red onions
Tools
- Food Scale
- Bowl
- Knife
- Spoon
- Grill Pan
- Tongs
Steps
To prepare the bruschetta with gorgonzola mascarpone and onions…
Take the ciabatta or rustic bread suitable for bruschetta and cut it into slices 0.4 inches thick.
Heat a grill pan or skillet, and when hot, place the bread slices and toast them on both sides.
Lastly, in a bowl, place the sweet gorgonzola and mascarpone cut into pieces, then mix with a spoon. If the mixture is too dry, add a little milk to soften it.
Spread the gorgonzola and mascarpone mixture over the toasted bread slices and finally garnish with the sweet and sour red onions prepared earlier. Serve the dish as an appetizer or starter.
Tips
To speed up the recipe, you can use the gorgonzola with mascarpone, already available in the market.
