A ciabatta or baguette 100 g mascarpone 100 g mild gorgonzola 15 cl of balsamic vinegar Freshly ground black pepper Amarena Fabbri syrup
Slice the bread into slices 1 cm thick, place under the grill and toast for a few minutes. In a bowl, use a fork to mix the mascarpone with the Gorgonzola, and season with pepper. Boil the vinegar and simmer for about 8 minutes or until the vinegar has reduced by a third and has a syrupy consistency. Drain the cherries from the syrup and cut them in half. Lastly, spread a teaspoon of Gorgonzola cream on each bruschetta, arrange a few amarena cherry pieces on top and season with a drizzle of balsamic syrup. Serve immediately, preferably with a fresh-tasting, aromatic white wine.
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