Bruschetta with Prosciutto, Gorgonzola and Sun-dried Tomatoes
Nutrition
Calories: 134.73 kcalCarbohydrates: 0.5 gProtein: 4.55 gFat: 12.86 gSaturated Fat: 4.88 gCholesterol: 15.95 mgSodium: 296.81 mgVitamin A: 4.05575 IUCalcium: 112.33 mgIron: 0.11 mg
Ingredients
- 1 lb italian bread
- 2 whole garlic clove halved
- 1/4 cup extra virgin olive oil
- 8 whole Sun-dried tomatoes chopped and packed in oil
- 6 oz. Gorgonzola cheese
- 4 slice prosciutto cut in half
Instructions
- To prepare the bruschetta, cut the bread into thin slices and broil or toast to golden brown. Rub one side of each slice with the cut surface of the garlic. Drizzle with the olive oil and sprinkle with salt and freshly ground black pepper.
- Drain the sun-dried tomatoes, scrape off any seeds and cut into thin strips. Press or spread the cheese onto the bruschetta, lay the prosciutto on top and garnish with strips of tomato.
- Season with a few grindings of freshly ground black pepper and serve.