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–+ servings

Gorgonzola Bruschetta with Roasted Heirloom Tomatoes

bakingwithnessa
Do you have some Baguette leftovers and would like to dine under 20 minutes? This recipe is for you! I'll teach you how to make French Bread!
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Prep Time 5 minutes
Bake / Cook Time 15 minutes
Total Time 20 minutes
Course Bread, Sandwich
Cuisine French, Italian
Servings 6

Equipment

Rectangular Tray
Baking Sheet (M)
Mixing Bowl
Spatula

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

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!

YouTube Video

Photos

Nutrition

Calories: 418kcal | Carbohydrates: 62g | Protein: 14g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 917mg | Potassium: 328mg | Fiber: 3g | Sugar: 2g | Vitamin A: 810IU | Vitamin C: 10mg | Calcium: 154mg | Iron: 4mg
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Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
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