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Butternut and Gorgonzola bruschetta

Recipe from: 12/1/2003 12:00:00 AM

Ingredients 6
Servings 6


  • 150
    Gorgonzola cheese
  • 12
    sage leaves
  • extra virgin olive oil
  • 1
    medium butternut, peeled, seeded and cubed
  • 2
    garlic cloves, peeled and cut in half
  • 12
    thick slices of French bread, toasted


Preheat oven to 180 °C.
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.

Read more on: roast  |  grill

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