Ingredients from our garden: Cherry tomatoes, basil
Additional: EV olive Oil, garlic, crumbled gorgonzola cheese, shaved Parmigiano Reggiano, ciabatta bread.
Preheat oven to 350 degree. Slice baguette into 1/2 in slices. Toast lightly for a few minutes. Sliice the tip of a clove of garlic and rub each piece of toasted baguette with the garlic so it melts a bit into the bread. Halve the cherry tomatoes and toss with the pesto and a little bit of extra virgin olive oil. this will loosen it up a bit. Top the baguette slices. Top with about a teaspoon of crumbled gorgonzola cheese. Return to oven and toast until the cheese starts to melt just a bit. That's it! This is my favorite bruschetta!! The gorgonzola has just enough strength to stand up to the pesto, with just a whisper of garlic on the chewy baguette bed. Perfection!
Buon Appetito! And, whatever you do, DO NOT pronounce it (brooshetta!) There is no such thing in Italian! Thank you.