Bruschetta (pronounced Brus-Ketta) is probably the best known classic Italian appetiser that is never missing from our tables or the menus of any restaurant or trattoria.

Rustic bread, durum wheat semolina bread, ciabatta and the like are the most suitable types of bread to enjoy it.

Among the various toppings for bruschetta we have chosen Gorgonzola Dolcelatte cheese, Walnut and Rosemary, a must try.

On a side note, you can also make more for pasta sauce, boiled rice or as a dips for salty snacks or to pair with meat.

Serve 2, Preparation 10 mins, Cooking 15 mins

  • Gorgonzola Dolcelatte Galbani, 150 g
  • Rustic bread, 2 slices
  • Milk, 100 ml
  • Walnuts, 3-4, chopped
  • a sprig of rosemary, chopped
  • Salt, to taste


In a saucepan heat the milk without bring it to the boil, add the roughly chopped Gorgonzola, stir until it melts completely. Taste and adjust the salt.

Just in case, add some cold butter or plain flour to thicken the texture or add some milk to make it more runny.

Add a few crumbled walnuts, stir and set aside.

Toast the bread slices in the oven or on a griddle or using a non-stick pan without oil or other fat. Wait until the bread slices become golden brown and crispy on both sides.

Spread the Gorgonzola cream over the bread slices, add more walnuts and the chopped rosemary and serve.

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