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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.
  • 20 minutes
  • Prep time10 minutes
  • 4 portions
recipe image Tomato & Gorgonzola Crostini


  • 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

Nutritional Guidelines
(per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  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.