Butternut and Gorgonzola bruschetta

Name: Butternut and Gorgonzola bruschetta
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 150.00 g gorgonzola cheese; 12.00 fresh sage leaves; 0.00 olive oil extra virgin; 1.00 butternut peeled, seeded, cubed; 2.00 garlic cloves, peeled, halved; 12.00 slices french bread, toasted thick

6 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (6)

150.00 g	gorgonzola cheese
12.00	fresh sage — leaves
0.00	olive oil — extra virgin
1.00	butternut — peeled, seeded, cubed
2.00	garlic — cloves, peeled, halved
12.00	slices french bread, toasted — thick

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Method:

Preheat oven to 180 &degC.
Rub the toast with the cut sides of garlic cloves and drizzle with olive oil.
Season butternut cubes, drizzle with olive oil and roast in oven until softened, about 30 minutes.
Switch on the grill.
Place a piece of butternut on each bruschetta and top with a generous portion of Gorgonzola, then sage leaves.
Grill until cheese has melted, and serve at once.