Candied tomato and gorgonzola cheese bruschetta

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Candied tomato and gorgonzola cheese bruschetta

Name: Candied tomato and gorgonzola cheese bruschetta
Prep time: 30 min
Total time: 30 min
Yield: 6 Porções
Ingredients: 1 unit(s) Italian or Portuguese Bread; 400 g cherry tomato; 2 unit(s) Rosemary sprigs; 50 g Gorgonzola Cheese; 6 unit(s) Basil Leaves; to taste Salt and pepper; to taste Olive oil

🇧🇷Brazil

•

View in original language

(Português)

30 min(s)

6 servings

Gilmar Sousa

@comidaevinho

Ingredients
Recipe

Italian or Portuguese Bread1 unit(s)
cherry tomato400 g
Rosemary sprigs2 unit(s)
Gorgonzola Cheese50 g
Basil Leaves6 unit(s)
Salt and pepper to taste
Olive oil to taste

Preheat the oven to 200°C
Use a small form, (so you save oil) place the whole tomatoes, drizzle with olive oil generously
place the rosemary sprigs, season with salt and pepper. Bake in the oven until the tomatoes start to peel off the skin and are tender.
Cut the bread into slices (+/- thickness of the inficator finger) accommodate the slices in a shape and react with the tomato oil, place the tomatoes on the slices and cover with the cheese, put it in the oven so that the cheese melts
Decorate with basil leaves when serving (basil does not like heat) Serve hot with a good wine.

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Candied tomato and gorgonzola cheese bruschetta

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