This Gorgonzola bread recipe has been a family favorite for years and it’s one that brings back wonderful memories every time I make it. It has graced our table for countless gatherings, and there never seems to be much left over! While it makes a delicious appetizer for any occasion, it is especially scrumptious served warm alongside a special roast beef dinner. I hope it becomes a favorite at your family’s table, too.
Ingredients
- 4 large cloves garlic, finely chopped
- ½ cup extra virgin olive oil
- 1 loaf quality Italian bread (about 13 inches long)
- 8 oz crumbled Gorgonzola
- 1 medium red onion, thinly sliced
- 12 Kalamata olives, pitted and halved
- 1 teaspoon fresh rosemary, finely chopped
Directions
Combine garlic and olive oil in a small bowl and set aside. Slice bread in half lengthwise. Top half may have a slightly rounded top—if necessary, cut a lengthwise strip from crust of this top half and turn bread over so it lies flat.
Place bread halves, cut side up, on a foiled baking sheet.
Brush each half with garlic-olive oil mix. Sprinkle each half with Gorgonzola then top with onions. Season to taste with salt and pepper.
Arrange olive pieces over both halves and sprinkle with rosemary.
Bake bread at 400 degrees until cheese has melted, and bread is hot, about 8–10 minutes. Remove and let cool slightly. Cut into slices 1 ½ to 2 inches wide.