Description
Fresh strawberries top a gorgonzola cream lathered toast. Drizzled with honey and balsamic right before eating for the perfect touch.
Ingredients
- FOR THE GORGONZOLA CREAM:
- 4 ounces, weight Crumbled Gorgonzola
- 1 pint Heavy Cream
- FOR THE TOAST:
- 1 loaf French Baguette
- Olive Oil For Brushing
- FOR THE ASSEMBLY:
- 1 quart Fresh Strawberries, At Room Temperature
- Honey For Drizzling
- Balsamic Vinegar For Drizzling
Preparation
Before you start, make sure your strawberries are room temperature.
Make the gorgonzola cream by placing the gorgonzola in a large bowl and adding 2 tablespoons of heavy cream at a time to the cheese. Using a fork blend, and press the crumbles against the bowl. Continue to add heavy cream until the cheese is spreadable. Crumbs of gorgonzola are okay, it gives it character, so don’t worry if it’s not completely smooth. Set aside.
Slice the baguette into diagonal slices, about 1 inch thick. Brush with some olive oil, on both sides, and toast on a skillet on medium-high heat. Remember to flip your toast, you want the slices to toast rather quickly; just give them a nice light brown tan. Set aside.
Slice your strawberries, grab the toasts and lather on some of the gorgonzola cream, top with a few slices of strawberries, drizzle honey and a splash of balsamic vinegar when ready to eat!
Enjoy.
