Gorgonzola Salad Bruschetta

  • Recipe courtesy of Donna-Marie Ryan, finalist in the 2014 Salemville® “How Do You Blue” recipe contest
  • Yield: 16 servings


    Blue Cheese Dressing:

  • 3-1/2 tablespoons olive oil
  • 1 tsp. minced garlic
  • 2 ounces gorgonzola, crumbled
  • 2 tablespoons white wine vinegar
  • 1/2 tbsp. water
  • 1/2 tbsp. sugar
  • Dash hot sauce
  • Salt and pepper, to taste
  • Toasts:

  • 1 8 8” baguette, sliced into 1/2” rounds
  • 2 tablespoons olive oil
  • 1 garlic clove
  • Topping:

  • 4 roma tomatoes
  • 1/4 c. bacon, cooked crisp and chopped
  • 1/3 c. lettuce, cut chiffonade style
  • 4 ounces gorgonzola, crumbled


    To Make the Dressing:

  • Add olive oil, garlic, gorgonzola, vinegar, water, sugar and hot sauce in a small blender and pulse until desired consistency. Season with salt and pepper to taste. Set aside.
  • To Make the Toasts: 

  • Preheat oven to 400° F. Place baguette rounds on parchment covered baking sheet and brush each with olive oil. Bake 5 minutes until golden brown. Remove from oven and rub each piece with garlic clove. Place toasts on a serving platter.
  • To Make the Topping:

  • Coarsely chop the tomatoes and place in a medium bowl. Add bacon, lettuce and gorgonzola and stir to combine. Top with dressing and stir to combine, adding more as needed to reach the desired consistency.
  • To serve, top each toast with a heaping spoonful of the mixture and place on serving platter.