Pear, Walnut and Gorgonzola BruschettaHome >> Recipes
When you are invited to an Italian family, you often get served a bruschetta [broosKAYtah, plural broosKAYtay] garnished with whatever nice ingredient they have around that day. It takes a restaurateur with great confidence to serve this in a restaurant, as in essence, a bruschetta is nothing more than grilled stale bread with a little garnish. It is also one of the easiest and most enjoyable starter you can make for an Italian meal. Today I'll show you a seasonal autumn bruschetta your guests will never tire of.
Bruschetta with Gorgonzola, Walnuts and Pears
If using whole nuts, begin by cracking them as this can take some time and the rest cannot wait. Call me fancy but I love cracking whole walnuts using my latest nutcracker. Today, a German contraption where you place a walnut vertically...
... then drop a steel ball to break it. Certainly not very efficient, but I have yet to see a guest who doesn't like to play with it for half an hour. Ideal to have your guests wait while the food is cooking - and they even get to eat the fruit of their work as crushed walnuts accumulate on the dinner table.
Slice the bread thinly with a serrated blade and swift back-to-front movements.
I like to brush the bread with a little olive oil before roasting it.
Place the bread on a grate in a hot oven...
... and toast until brown and crispy all over. Don't go for moist but for crispy. Your bread should end up as dessicated and crunchy as a fossil.
Remove the rind from the cheese while you praise penicillium roquefortii for its mercies.
Lay the toasted bread in an ovenproof dish for its last voyage, and cover with the thinly sliced cheese.
Garnish with the walnuts...
... and put back in a medium hot oven until the cheese melt. Don't use a powerful grill or you'll burn your walnuts before the cheese is melted. You can definitely prepare everything a couple hours before and do this last step only when the guests arrive.
Meanwhile, peel the pears ...
... core and cut them into cubes as thick as your middle finger. If you need to prepare this a few hours before, just place the cubed pears in a bowl of water with a drop of lemon juice to prevent them from turning brown.
Garnish the bruschette with the pear cubes as soon as the cheese is melted...
... and serve.
This is Italian cuisine at its best. Utter simplicity based on excellent ingredients, around a time tested formula. Food for the gods. Serve this with a sweet white wine and go you'll be in heaven before the meal is over.