Gorgonzola and Tomato Bruschetta with Manzanilla Olive Oil

Easy, peasy! This is one of my my favorite dishes to have with grilled chicken and a salad for dinner. It’s super simple, but the Manzanilla Variety Fall Harvest Extra Virgin Olive Oil from Sciabica’s, makes it really work with its bright, fruity and peppery flavor. People who know me know I love a bit of spice.

Gorgonzola and Tomato Bruschetta with Manzanilla Olive Oil

by Diana

one loaf of Italian bread or a baguette, in ¾ inch slices

Sciabica’s Manzanilla Variety Fall Harvest Extra Virgin Olive Oil

4 Roma tomatoes, diced with a bit of salt

2 large leaves of basil, chiffonade (shredded, but nicely so)

clove of garlic, minced

1 ounce mozzarella

a dusting of Parmesan, salt, pepper and Aleppo chile, of course!

Brush the slices of bread with some of the Sciabica's Manzanilla Variety Fall Harvest Extra Virgin Olive Oil and toast them lightly in a 375°F oven. Combine the remaining ingredients and top the toasts/crostini with the tomato, herbed cheese mixture and bake at 400°F until melty and bronzed. Drizzle liberally with the Manzanilla Olive Oil, it really finishes it off.