Caramelized Onion and Gorgonzola Bruschetta

  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 20 pieces
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1/3 cup olive oil, divided

1 large onion, thinly sliced

1 loaf Italian bread, cut diagonally into 1/2-inch-thick slices*

1 clove garlic, halved

2 cups Bertolli® Vodka Sauce made with Fresh Cream

1 cup crumbled Gorgonzola cheese

2 Tbsp. toasted pine nuts, chopped


  1. Preheat oven 425 degrees.
  2. Heat 2 tablespoons olive oil in 10-inch nonstick skillet over medium heat and cook onion, stirring frequently, 15 minutes or until onion is golden.
  3. Arrange bread on baking sheet. Evenly rub with garlic, then brush with remaining olive oil. Bake 10 minutes or until golden. Evenly spread Pasta Sauce on bread, then top with cheese, onion and pine nuts. Bake 5 minutes or until cheese is melted.
  4. *SUBSTITUTION: Use your favorite prepared pizza crust instead of bread for a quick meal.

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