Here’s another yummy Cooking Light recipe.
Bruschetta Gorgonzola and Apples
For this classic Italian appetizer, I chose Gorgonzola for its sweet creaminess, but any quality blue cheese will do. A slice of tart apple is a nice foil to the garlic and cheese.
- 1/3 cup (about 1 1/2 ounces) crumbled Gorgonzola cheese
- 2 tablespoons butter, softened
- 1 tablespoon brandy or cognac (I can omit this, Michelle)
- 1/8 teaspoon black pepper
- 12 (1-ounce) slices diagonally cut French bread (about 1 inch thick)
- Cooking spray
- 6 garlic cloves, halved
- 3 Granny Smith apples, each cut into 8 wedges (about 18 ounces)
Combine first 4 ingredients in a small bowl, stirring until blended.
Place bread slices on grill rack coated with cooking spray; cook 2 minutes on each side or until lightly browned. Remove from grill. Rub cut sides of garlic over one side of each bread slice. Spread 2 teaspoons cheese mixture over each bread slice. Serve with apple wedges.
Yield: 12 servings (serving size: 1 bruschetta and 2 apple wedges)
CALORIES 148(30% from fat); FAT 5g (sat 2.7g,mono 0.9g,poly 0.3g); PROTEIN 4.1g; CHOLESTEROL 13mg; CALCIUM 68mg; SODIUM 263mg; FIBER 1.7g; IRON 0.9mg; CARBOHYDRATE 21.4g
Cooking Light, MAY 2002
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