Recipe for Bruschetta with Prosciutto Gorgonzola and Sun-Dried Tomatoes 
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Yield:
1
Ingredients:
Amount Ingredient
Italians are great bread-eaters. Bruschetta are thin slices of bread, broiled
and rubbed with a clove of cut garlic--the original garlic bread.
1 loaf Italian bread
2 x cloves garlic, halved
1/4 cup extra virgin olive oil
8 x sun-dried tomatoes in olive oil
6 oz Gorgonzola cheese
4 slc prosciutto, cut in half
Instructions:
Instructions: 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.

2 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.

Chefs tips: If Gorgonzola is too strong for your taste, use the creamier, milder Dolcelatte instead.

As a variation, marinate diced fresh tomatoes, garlic, and chopped fresh basil leaves in enough balsamic vinegar to moisten well. Drain the excess juice and place a spoonful on top of the warm slice of bruschetta.

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