This is probably my all-time favorite bruschetta recipe. Not only does it blend salty with sweet, it couldn’t be easier to prepare, a big plus when you’re trying to get a large holiday dinner on the table. Being so simple, I see no need to give it the “full treatment” normally accorded recipes on this blog. You’ll see what I mean soon enough.
I came across this recipe some 13 years ago, just about the time I moved into my current home. That year I prepared my first Thanksgiving dinner here for some friends and these bruschette were to be the sole appetizer. Unfortunately, and in full view of my guests who refused to leave the kitchen, I not only burned them but set them on fire under the broiler. Luckily, I’d bought 2 baguettes and, after a quick but oh, so memorable trip to the trash, I was able to make another batch with nothing harmed but my pride. After what was literally a baptism of fire, I’ve served these many times since, always to rave reviews. Just to be on the safe side, however, I make sure to clear the kitchen of guests when I remove them from the heat.
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Not counting flambé, there are 2 ways to prepare these bruschette and first I’ll describe the method least likely to set off a smoke alarm or result in the fire department joining you for dinner.
Take a fresh baguette and slice it, on the diagonal, into 1/2 to 3/4 inch thick slices. Place the slices in a single layer on a baking sheet. Lightly brush each with extra virgin olive oil. and bake in a pre-heated 400˚ oven for 10 to 15 minutes or until golden brown. Remove from the oven and cover each piece with crumbled gorgonzola. Return to the oven and bake for a few minutes more until the cheese melts. Remove from oven, drizzle with honey, and serve.
As simple as that is to do, you may wish to try a different approach. When I first moved here, my stove had a separate broiler area, unlike the one I now own. Prior to my guests’ arrival, I would toast the baguette slices in my toaster, place them on a baking sheet, and cover with plastic wrap. Once my guests began to arrive, I would brush the slices with olive oil, cover with crumbled gorgonzola, and place under the broiler for 2 minutes or until the cheese melted. A drizzle of honey later and these bruschette were ready to be served.
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See? Didn’t I tell you? These couldn’t be easier to make and, if you’re at all like me, the combination of salty and sweet flavors can’t be beat. And if you don’t care for gorgonzola, feel free to substitute blue cheese. You may even find that it melts better. No matter which cheese you choose, you can take the safe route and bake them in the oven or throw caution to the wind and pop these babies under the broiler. If you choose the latter, however, just make sure you’re alone in the kitchen with a clear path to a fire pail — and having a spare baguette handy may not be such a bad idea.
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from the Bartolini kitchens 
Too funny, I thought I was the only one to set fires! I lined with parchment paper… who knew it could set on fire? I am a huge fan of blue cheese and had it served to me with a little cup of honey at a restaurant this past spring… so this recipe is definitely on my “to do” list now! PS… love the background!
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I’ve inherited my propensity for bread burning from Mom, who never met a roll, loaf, or bruschetta that she couldn’t burn — and the more guests, the more likely the fire. I always have more bread on hand than I need, even when I bake it. Know thy weaknesses …
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I’ve inherited my propensity for bread burning from Mom, who never met a roll, loaf, or bruschetta that she couldn’t burn — and the more guests, the more likely the fire. I always have more bread on hand than I need, even when I bake it. Know thy weaknesses …
ramin
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I’m definitely making these!! I love gorgonzola as you know and to pour on a bit of sweetness, oh my…I will be in heaven! I like the tip about toasting the bread, covering and then topping. That will come in handy for entertaining. I like the simple ingredient recipes; they always come out the best tasting! With a glass of Prosecco, the perfect appetizer! Thanks, John!
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I so agree, Lynda. Gorgonzola is good on its own but topping it with honey is the best! When I’m preparing a large dinner, whatever appetizers I serve have to be quick and easy. These work perfectly.
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I shouldn’t read your posts at work – my co-worker wanted to know what was so funny! This reminds me of the first time we had fondue with friends and Ritchey moved the burner from the table to the countertop to refill. Not thinking, he lit it then started toward the table – with fuel and fire dripping in the wake! Of course nothing was burned, but it was a spectacular sight! Debbie and Dennis still come for fondue so we didn’t scare them away, but every New Year’s Eve we always bring up the story – and Ritchey sheepishly grins! I’ll fix your bruschette tomorrow since Debbie and Dennis are coming for dinner – they will love it!
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Glad you enjoyed the post, Phyllis. I can so identify with Ritchie, the poor man! We all make mistakes but why must we do it before an audience? Good luck tomorrow. Just keep Dennis & Debbie out of the kitchen and have a spare baguette handy. You’ll do fine. Apropos to nothing, do you have 911 on speed dial?
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Simply yummmmmm!!! I have got to try this.
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And they are so easy to make! You’re gonna love ’em!
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Ooh, what an awesome appetiser! I could possibly push to the next level and have it as a main too. 🙂
I hate it when I hash something up when entertaining. I once left a pot of oil on the stove on while we were seated with 6 guests and well, it kind of caught fire! SO embarrassing!
🙂 Mandy
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Oh, Mandy, I have had many kitchen mishaps, with plenty of them occurring before my guests. It’s one way to insure people will remember the dinner, that’s for sure! Your pot of oil catching fire, though, could have been disastrous. I’m so glad that it was only a little embarrassing and nothing worse. Enjoy your day!
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I am SO doing this the next time we have company…
For the record, the only thing I ever remember setting on fire in the kitchen are pot holders…
Yes, that’s plural. It was a steep learning curve, going from an electric to a gas range…
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One Thanksgiving, a friend asked if I was a burner or cutter. He explained that cooks tend to either burn or cut themselves but rarely both. Lest there be any doubt, I am a burner. ” … steep learning curve …” Thank you for that. I’m still chuckling here over it.
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Spectacularly simple! And with a “try not to spit my coffee on my monitor” story to boot! Thanks for making my morning. I’ll be adding this to the holiday repertoire.
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These are good, David, as our friend Gail attests. That 1st Thanksgiving dinner was memorable for a number of reasons but, by far, the most memorable was my run to the trash with a tray of bruschette in flames. I laugh every time I think about it.
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Oh this is priceless! Baptism by fire! I would definitely opt for the oven baking option, with my luck I would set them on fire too. I’ve been known to do that a time or two with other dishes. I like the use of honey on the cheese. Warm honey. MMMmmmm! Sweet and salty. Perfect.
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It is a good combination, Kristy, if only they weren’t so flammable they would be perfect! 🙂
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YUM — this is our favorite bruschetta also! Try it with sliced fresh figs in season. It’s even good with sliced dried figs.
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Oh, baby! Love the idea of adding figs. And if they’re fresh and juicy, not only would the bruschette taste even better but they’d be far less likely to burst into flames. Thanks for the suggestion Gail, I will give it a try. XOX
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Dag nabit, I wish I liked gorgonzola cheese (or blue cheese) because this looks divine! I’m sure the sweet honey pairs wonderfully with the bite of the cheese. I’m liking Gail’s idea of using figs, as well. Great appetizer!
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I am shocked! Shocked, I tell you! 🙂 Then we have to find you a substitute for the gorgonzola. How about ricotta salata? Pecorino romano? Asiago? I’m sure there are plenty more. Any salty cheese that you like will do nicely against the sweetness of the honey. If it has a low melting point, all the better! Oh! How about Parmesan?
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I agree–you could absolutely substitute another salty (and preferably stinky) cheese for the gorgonzola and do just fine.
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Yeah, it’s all about the salty & sweet — and a low melting point doesn’t hurt. XOX
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Is there really anyone who doesn´t like Gorgonzola?! It´s one of my favourite cheeses! And I have to confess to being a tea towel burner myself – most of mine have scorch marks or corners burnt off them 😦
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I’m with ya, Tanya. I use gorgonzola in or on everything. I, too, have burned my fair share of towels but it’s bread and the broiler that cause me the most trouble. No matter how hard I try, I seem unable to remember that there’s bread in there toasting. Mom was the same way and we would have shared a good laugh over today’s post.
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Toasted baguette. Gorgonzola. Honey. Skipping the flambe part, I could add a nice glass of wine or prosecco, make a meal of that and be oh so happy!
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Oh, yes. Definitely skip the flambe part but do say yes to the prosecco if, for no other reason, than for successfully skipping the flambe part. In my kitchen, that is a major accomplishment! 🙂
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I’m with you, John…done my share of inadvertent flambe-ing as well, and I agree, a wee glass can help focus one in the kitchen! 😉
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A blazing appetizer had to be unforgettable to you and your guests. I think we have all had a moment like that. I can’t wait to try this! The salty goodness of the cheese and honey…yum.
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Yes, Karen, that appetizer flambe was unforgettable but, then again things couldn’t have gone much worse that day and we all laughed about it afterward. And, most importantly, it didn’t scare us off of this bruschetta and I’ve enjoyed it ever since.
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This is a wonderful appetizer…although I could be happy with it for my dinner! Funny picture of you setting things ablaze with guests as witness. Other than that really useful warning, I think this sounds easy, and I will definitely make it through the very busy holidays. We have a lot of company, and I think this would be a fairly economical choice, as well as delicious. The honey was a surprise to me. I wouldn’t anticipate that, but think it sounds great. Yum! Debra
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Hello, Debra, and welcome! This appetizer is a good one and, once you get passed the fire hazard, it couldn’t be any easier to prepare. Since it’s memorable debut 13 years ago, it’s been a staple of many of my dinners here. Thanks for taking the time to comment. Don’t be a stranger and I’ll see you over at “your place.”
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That looks great. I love to cook with gorganzola.
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Thanks and welcome to the blog! I, too, love gorgonzola and these appetizers, with the honey, are a great use of it. Thanks for stopping by & taking the time to comment.
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So I am not the only one who sets bread on fire?
My husband keeps telling me that the next time we buy an oven he will have it custome made without a broiler! I can’t or maybe don’t want to remember how many times he came home to find a cloud of smoke and all the house windows open even in the dead of winter
That being said..I love the recipe! I think the salty sweet combo will be amazing!
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Oh, Sawsan. We are so alike! I inherited my bread burning abilities from Mom, who never met a bread she wouldn’t burn. It certainly does make life interesting, doesn’t it. “Will the bread burn or won’t it? Stay tuned.”
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Such a funny story, John. We’ve all had near misses in the kitchen, myself included! I live salty and sweet and your combo of Gorgonzola and honey are a real winner!
And maybe some of us wouldn’t mind the firefighters arriving in time for dinner… 🙂
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It is a funny story, now! I admit I wasn’t laughing when it happened, although my guests sure were. Once I made and served another batch, however, I relaxed and laughed right along with them. And, yes, the gorgonzola & honey combo is a good one. And just in case you read this back in Toronto, “Welcome home!”
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Thanks John, it’s always nice to be back!
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Looks absolutely amazing! So perfect for fall and I love the salty and sweet pairing.
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Yeah, it’s all about the salty & sweet. For me, that’s about as close to perfection that you can get.
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It’s the little things in life that bring one happiness…like this recipe. But I find myself pondering what type of wine would I enjoy with this. 😉
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I am such a novice when it comes to wine selection and I’m drawn to your site for that very reason. About the only concerns I have about wine is a) Is it open? and, b) Is there enough left for me to have another glass? Now that there’s the Rabbit Opener, “a” isn’t so much a concern anymore. If they would just bottle wine in larger bottles, “b” wouldn’t be much of a concern either. 🙂
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LOL…concerning the larger bottles you have to love Magnums (bottles x2) or even better is a Jeroboam (magnums x2) 🙂
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I do, indeed, love my Magnums. On the other hand, Jeroboams are just oo large. If you need help pouring the wine, either you’ve had too much or the bottle is too large. Besides, I wouldn’t wish to appear piggish. 🙂
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I find your last comment disconcerting…there is no such thing as a bottle of wine that is too large. And to think I was considering sending you a membership application to Gluttons Unlimited. 🙂
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Hello John!
This is a very good recipe. I make practically the same but with goat cheese. I’ll have to try your version with gorgonzola, it sounds delicious.
Have a nice day!
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Hello! If the goat cheese is salty, it will definitely work and I’m going to try it. I think the goat cheese may even melt a little better than the gorgonzola does. Thanks for the tip and you, too, have a great day!
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You’re making me very hungry. That sounds divine and what a perfect combination of sweet and salty and a bit of crunch. Why must we always learn the hard way in front of company. That really bites. Pun intended.
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Pun taken! The bruschetta flambe is only one of many mishaps that have occurred in my kitchen or dining room. I prefer to think of it as adding a little excitement to the dinner party — if not a little danger.These bruschetta, though, are definitely worth the risk.
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I’m making these the next time I have gorgonzola in the house. Yum!
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If you like the salty/sweet combination, you’re gonna love these. And they are a snap to make!
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o………………………m……………………g…….I’ll be making that. Why do I come look at your blog when I’m hungry?!?!
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If you like gorgonzola or bleu cheese, these bruschette are for you!
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This looks so, so good. I sent it to my friends- well, not the one’s I will me making it for- let them find their own damn recipes! For the record I am a ‘burner.’ One Thanksgiving a pot of boiling water turned over on my thigh- that one tops all of my other mishaps. I did not blame the wine!
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That was some burn!!! I can’t even imagine! I hope you didn’t suffer too badly as a result. After a holiday meal, I can go over my hands and forearms and point to each burn and name the dish that caused it. Now that’s skill!
These bruschetta are really good. For me, it’s all about mixing the salty with sweet. It’ll get me every time. Thank you for stopping by and taking the time to comment. And please be careful around pots of boiling water!
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I wish I had this 2 years ago when I started this cooking journey (that winds up in Italy more than any other place). Where the heck have I been? Yet another post showing me what I do wrong with my bruschetta! Thanks so much, John. Yeah, I can really see this becoming my own favorite bruschetta too. Fantastic!!
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It’s the salty & sweet combo that really makes these so tasty. If gorgonzola is a bit much for you, try making these with bleu cheese. Either way, you cannot go wrong.
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Wow John, I love how you make something so simple look like you have been preparing it for an elongated period of time! This is incredible. I will be careful with the broiler method : )
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Thank you, Judy, for always being so complimentary.
These are quite good, especially if they survive the broiler portion of the preparation. 🙂
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Oh I love this combination! I’m thinking we’re going to do an all Bartolini kitchen weekend! We’ll begin here! (and John, tell me what you think….one of the most amazing treats we had in France was sticks of salty Italian cheese dipped in truffle honey! It was heaven. In your mind, does a little drizzle of the truffle honey on gorgonzola’ed bruschetta sound good? Or does that fall into the category of “gilding the lily”?) Thanks for this one John!
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Thank you so much, Spree. These bruschette disappear whenever I make them. Everyone just loves them. I think a bit o’ truffle honey would be fantastic with gorgonzola. It’s more of the sweet & salty combination that I really enjoy with a touch of the truffle “earthiness”. Oh, yeah! A Bartolini weekend, eh? I’m sure Zia will have a good chuckle when she hears about this. I know I just did. 🙂
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I love to serve Bruschetta at family gatherings but my Sister always complains as she doesn’t like tomatoes. So I made these last night – as I unwrapped them she exclaimed with delight “Bruschetta without tomatoes”? She loved them – everybody loved them! We now have a new “must have appetizer” at family gatherings. The honey and Gorgonzola combination is brilliant John! Love your family stories!
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I am so glad you liked them and thank you for coming back to tell me so. Your family’s reaction is the same that my family and guests have have had when I’ve served them. To me, it’s the mix of salty with sweet that makes them so good.
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