Open-Faced Sandwiches with Bresaola, Gorgonzola, and Radicchio
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8 ounces Gorgonzola dolce latte cheese at room temperature
4 large slices country-style bread, lightly toasted
8 slices bresaola
Leaves from 1 small head radicchio, cut into julienne
Extra-virgin olive oil for drizzling
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In a bowl, mash the Gorgonzola with a wooden spoon until it is spreadable.
Spread evenly on the bread. Top each sandwich with 2 slices of bresaola and a
pinch of radicchio. Drizzle with olive oil and serve.
Serves 4 |
Picture by Joyce Dudkerk-Pool
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