Bruschetta with panettone, gorgonzola, and currants

Here’s a recipe for making Bruschetta with panettone, gorgonzola, and currants, a sweet-salty variation that combines the sweetness of panettone with the savoriness of gorgonzola and the acidity of currants.

Ingredients

• Slices of panettone (quantity as desired)
• Gorgonzola (sweet or spicy, according to taste) at room temperature
• Fresh currants or other berries

Preparation

1. Take the slices of panettone and lightly toast them in the oven or on a hot grill until they become golden and slightly crispy. If you prefer a more pronounced contrast between softness and crunchiness, you can toast them on one side only.
2. Spread a generous amount of gorgonzola on the top side of each slice of panettone.
3. Scatter some currants over the cheese, making sure to maintain a balance between the sweetness of the panettone, the savoriness of the gorgonzola, and the acidity of the fruit.
4. If you wish, you can add a final touch with a drizzle of honey or a sprinkle of chopped nuts.
5. Serve immediately, so that the contrast between hot and cold is more pleasant to the palate.

Curiosity

Traditionally, bruschetta is an Italian appetizer made with toasted bread, rubbed with garlic, and drizzled with olive oil, sometimes topped with tomatoes and basil or other fresh ingredients. This version with panettone, gorgonzola, and currants is a creative twist that fits perfectly as an appetizer or aperitif during the Christmas holidays, or on occasions when you want to surprise your guests with an original combination of sweet and savory.