Gorgonzola Bruschetta with Roasted Heirloom Tomatoes
Sometimes all we need is Comfort Food… For me it is always about Bread, which I know is very French of me to say 🙂
When I first made this recipe I had a little bit of Baguette left. Now to present this recipe, I actually baked 3 small baguettes from the No Knead Method Recipe which I love to make. You can find it right HERE!
If you have not been following the cutest French Couple: Aure & Killian, with their cutest Pug Rio… (@pazapah). You have been missing out! They do the best REEL Videos, and are genuinely nice People. You can find their Gorgonzola Bruschetta recipe right HERE!
Enjoy & Bon Appetit!
As always, you will find the Step-by-Step Video below the recipe.
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Gorgonzola Bruschetta with Roasted Heirloom Tomatoes
Equipment
Ingredients
FRENCH BAGUETTES (NO KNEAD METHOD) MAKES 4
- 3 2/3 cups (500 g) All Purpose Flour
- 1 2/3 cups (375 g) Bottled Water (Lukewarm)
- 1 Tbsp (10 g) Rapid Rise Yeast
- 1 1/2 tsp (12 g) Sea Salt
ROASTED TOMATO & GORGONZOLA BRUSCHETTA
- 1 Large French Baguette (Homemade or Bought)
- 5 oz (140 g) Gorgonzola Cheese (Crumbled)
- 16 oz (450 g) Mini Heirloom Tomatoes (Sliced in two)
- 2 Tbsp (30 g) Rosemary Olive Oil
- Lavender Salt (Season to Taste)
- Madagascar Pepper (Season to Taste)
Instructions
FRENCH BAGUETTES (NO KNEED METHOD) MAKES 4
- Should you wish to make your very own Baguette, just like at the Bakery follow my French Baguette (No Knead Method) recipe right HERE!
- Not convinced to make your own Bread? Make sure to check out my You Tube Video to listen to the wonderful crunch the bread makes right HERE!
ROASTED TOMATO & GORGONZOLA BRUSCHETTA
- Place your Rectangular Flexipat® Tray on the top of your Medium Perforated Baking Sheet.
- Turn on broil setting in your oven to 400F/200C.
- On a chopping Board, slice your baguette into 3 thirds. Then, slice each segments lengthwise. Place them on your Flexipat® face up.
- Cover the bread with Crumbled Gorgonzola Cheese.
- Throw in the sliced Mini Heirloom Tomatoes.
- Sprinkle the Rosemary Olive Oil, Lavender Salt and Madagascar Pepper on Top.
- Broil at 400F/200C for 15 minutes, with the door kept slightly opened. (Every oven heats differently, monitor carefully your Bruschetta from under the Broil).
- Once your Bruschetta is out of the oven, slide them directly onto a serving plate. Enjoy while its hot & Bon Appetit!
Video
Special Notes
Nutrition
