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Bruschetta with Bacon and Gorgonzola Recipe

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This recipe for Bruschetta with Bacon and Gorgonzola, by , is from DAD's GOOD EATS , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tom Unwin

Category:
Category:

Ingredients:  
Ingredients:  
4 slices bacon
1 pint grape tomatoes, quartered
Salt and pepper
¼ teaspoon sugar
7 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 loaf ciabatta bread, ends discarded, sliced crosswise into 12 (1/2-inch-thick) pieces
1 garlic clove, peeled and halved
1 cup whole-milk ricotta cheese
2 ounces gorgonzola cheese (1/2 cup)
3 tablespoons minced fresh chives

Directions:
Directions:
1. Cook bacon in 10-inch nonstick skillet over medium heat until crispy, 5 to 7 minutes; transfer to paper towel–lined plate to cool. Crumble bacon into bite-size pieces; set aside. Combine tomatoes, ½ teaspoon salt, and sugar in bowl, and let sit for 30 minutes. Transfer tomatoes to salad spinner and spin until excess liquid has been removed, 45 to 60 seconds, redistributing tomatoes several times during spinning. Return tomatoes to bowl along with 3 tablespoons oil, vinegar, and ¼ teaspoon pepper and toss to combine.

2. Meanwhile, adjust oven rack to upper-middle position (about 6 inches away from broiler element) and heat broiler. Arrange bread on baking sheet. Broil bread until deep golden brown, 1 to 2 minutes per side. Lightly rub 1 side of bread with cut side of garlic and brush with 1 tablespoon oil. Season with salt and pepper to taste.

3. Process ricotta, gorgonzola cheese, ½ teaspoon salt, and ¼ teaspoon pepper in food processor until smooth, about 1 minute. With processor running, slowly add remaining 3 tablespoons oil until incorporated. Spread ricotta mixture evenly on toast slices. Top toasts with tomatoes and bacon. Sprinkle with chives. Serve.

Number Of Servings:
Number Of Servings:
4

 

 

 

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