Bruschetta with Gorgonzola Cheese and Honey

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I used blue cheese and they turned out great!

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Once again, Giada has put together peculiar ingredients that end up making an absolutely fantastic dish. The honey cuts the harshness of the Gorgonzola cheese and creates and absolutely devine mixture of flavors in your mouth. I will continue to make this as an appetizer or side dish to many of my dinners.

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I wondered about this combination and thought it was so weird that it must me good. Well it was a definite hit and a do again...so easy to make and easier to eat!!

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This is so easy to make and so delicious. I recommend using Gorgonzola Dulce versus Gorgonzola Picante (if you can find it. Gorgonzola Dulce tastes like a marriage between blue cheese and brie. I love this recipe. There are never any leftovers.

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these are SO easy to make. The tangy cheese and sweet honey are a PERFECT combination!!! I will make this again and again and again. I served it with sauteed cherry tomatoes (with olive oil, salt, pepper, garlic, thyme, (and basil topped on afterward and it was a great combo. Sort of like pizza... i sopped up the ends of the bread with the jice from the tomatoes.

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I have made this several times and it is always a hit. The salty and sweet go perfectly together and it is so easy to make!

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So quick, and easy....

I serve it along side tomato bruschetta and Giada's ricotta bruschetta....and there you have an easy...gourmet...appetizer!

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This is a very flavorful bite sized treat. I enjoy the contrasts of the salt in the gorgonzola cheese, the sweetness of the honey as well as the crunch texture of the bruschetta and the creaminess of the cheese and honey. I truly enjoy this and intend on serving it to my guests.

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eaten by the party members in minutes

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This was an easy, tasty and fabulous recipe. I followed the recipe as directed and they turned out lovely. They are so flavorful with the contrast between the gorgonzola and honey. I received several nice comments from my in-laws on the nice appetizer. Everyone seem to enjoy them. Thank you Giada for a terrific recipe.