Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Tomato & Gorgonzola Crostini

Another of those simple yet tasty Italian recipes that are just perfect for party treats or dinner party starters – or even a delicious snack just for you and the family! These Italian bread crostini are boosted with capers, anchovy, basil and garlic, as well as tangy tomato and rich salty gorgonzola. They’re very easy to put together but still pack a great flavourful punch.
  • Cooking time
  • Prep time
  • 4 portions
recipe image Tomato & Gorgonzola Crostini

Ingredients

  • 55 g (2 oz) Bertolli original spread
  • 1 tbsp chopped fresh parsley
  • 1 garlic clove crushed
  • 1 tbsp capers chopped
  • 4 anchovy fillet drained and smashed
  • 8 ciabatta bread slices
  • 85 g (3 oz) gorgonzola cheese crumbled
  • fresh basil leaves torn
Energy (kcal)190 kcal
Energy (kJ)796 kJ
Protein (g)9.0 g
Carbohydrate incl. fibre (g)20.9 g
Carbohydrate excl. fibre (g)19.7 g
Sugar (g)0.5 g
Fibre (g)1.2 g
Fat (g)7.7 g
Saturated fat (g)4.4 g
Unsaturated fat (g)2.8 g
Monounsaturated fat (g)2.0 g
Polyunsaturated fat (g)0.8 g
Trans fat (g)0.0 g
Cholesterol (mg)18 mg
Sodium (mg)606 mg
Salt (g)1.51 g
Vitamin A (IU)207 IU
Vitamin C (mg)0.9 mg
Calcium (mg)152 mg
Iron (mg)1.45 mg
Potassium (mg)120 mg

Instructions

  1. Mix together Bertolli, parsley, garlic, capers and anchovies and spread thickly over the ciabatta slices.
  2. Top with tomato slices and scatter over the cheese and basil leaves.
  3. Place on a baking sheet and cook in a preheated oven at 200°C, 180°C fan, Gas 6 for 10 minutes.
  4. Serve immediately.