Gorgonzola and Soppressata Brioche
An elegant appetizer or first course created by Pastry Chef Lauren Mitterer.
1 loaf brioche, sliced into 2x2x1/2-inch squares (30 pieces)
1 cup fig jam
1/3 to 1/2 pound soppressata, thinly sliced
12 ounces Wisconsin creamy-style Gorgonzola cheese, cut in 30 slices
1 bunch watercress
- Preheat oven to 350°F (175°C).
- Arrange bread squares on baking sheets. Bake 8 to 10 minutes or until toasted and crisp. Cool completely.
- Spread each slice with about 1/2 tablespoon jam. Top with 2 slices soppressata, 1 slice cheese and a couple pieces watercress.
- Serve immediately.
Makes 30 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.