My friend Meg makes these for me when I see her, and I have to say, they are my favorite flavor of bruschetta. The creaminess from the gorgonzola works beautifully with the freshness of the tomatoes and basil.
8 slices of baguette bread cut an angle, about 1 inch thick
Olive oil for drizzling
Garlic salt for sprinkling
2 yellow or orange tomatoes, chopped
2 red tomatoes, chopped
¼ cup chopped yellow onions
Kosher salt and pepper
½ cup crumbled gorgonzola cheese
10 large basil leaves, chiffonade
Balsamic vinegar for drizzling
Preheat the oven to Broil. Put the baguette slices on a baking sheet and lightly drizzle olive oil on top of each slice and lightly sprinkle the tops with garlic salt. Broil until lightly toasted, about 2-3 minutes. Remove.
Add the tomatoes and onions to a bowl and lightly drizzle olive oil on top, about 2 tablespoons. Season with kosher salt and pepper. Spoon the tomatoes on top of the toasted baguette slices. Sprinkle gorgonzola on top and put under the broiler for about 1 minute, or until the cheese melts. Remove from the oven and set on a platter. Garnish with the basil and lightly drizzle with balsamic vinegar before serving.