Just had this in Rada in Chianti in Italy as part of an appetizer served with cured meats including chinghiale (wild boar) sausage. One of the best meals of our trip.
This is one of our very favorite little treats. I always keep little baguette slices ready in the freezer so its super quick to put these together. If you really want to live it up try putting a couple of drops of good white truffle oil on top. OMIGOD...the best!
This is an awsome recipe. I have been making this for a long time. Everone raves aboout it. I use this as an appetizer.
This is a great recipe. I make this often. Quick and easy for lunch with a nice salad or b4 dinner with drinks. For some reason gorgonzola always makes me think of fall so I usually make this when the cool weather comes in (yeah right, I live in GA, who am I kidding lol) I guess because it goes so well with apples, pears and nuts which are fall foods IMO. Speaking of which, I have done with as part of a fall tea party with a simple salad of mixed greans, sliced apple and pear, and spiced walnuts with a simple oil/vin dressing, a wonderful meal and so simple. Great post!