Share
Candied tomato and gorgonzola cheese bruschetta
🇧🇷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.
Did you like this recipe?
You may also like
Drumstick
Stuffed pumpkin
chicken drumstick
Candied tomato and gorgonzola cheese bruschetta
