An elegant appetizer or
first course. Recipe by Pastry Chef Lauren Mitterer.
Gorgonzola
and Soppressata Brioche
- 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.
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