This creamy Gorgonzola bruschetta with walnuts is an elegant Italian appetiser that’s surprisingly simple to make.

Gorgonzola Dolce melts into a silky sauce that pairs beautifully with crunchy walnuts and fragrant rosemary, all served on crisp toasted bread for the perfect aperitivo or starter.

Serve 2, Preparation 10 mins, Cooking 15 mins

  • 150 g (5¼ oz) Gorgonzola Dolce cheese, roughly chopped
  • 100 ml (⅓ cup + 1 tbsp) whole milk
  • 2 slices rustic bread or ciabatta
  • 3–4 walnuts, roughly chopped
  • 1 small sprig fresh rosemary, finely chopped
  • Sea salt, to taste

Method

  • Pour the milk into a small saucepan and warm it gently over a low heat without allowing it to boil.
  • Add the chopped Gorgonzola and stir continuously until the cheese has completely melted into a smooth, creamy sauce. Taste and season with salt if needed.
  • If the sauce is too thick, add a splash of warm milk. If too liquid, allow it to cook for another minute over a gentle heat until slightly reduced.
  • Stir in half of the chopped walnuts and remove from the heat.
  • Toast the bread under the grill, in the oven or in a dry frying pan until golden and crisp on both sides.
  • Generously spread the warm Gorgonzola cream over each slice of toast.
  • Finish with the remaining walnuts, the chopped rosemary and serve immediately while still warm.

 

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