Four Cheese Crostini


This spread makes a great hot appetizer when spread on Crostini and broiled in the oven for a few minutes, until the cheese is hot and bubbly. 


Yield: 2 ½ cups – enough for 4 dozen Crostini appetizers



6 ounces cream cheese, at room temperature

6 ounces Gorgonzola cheese, at room temperature

2 cloves garlic, finely chopped

8 ounces mozzarella cheese, shredded

3 ounces freshly grated Parmesan cheese

3 tablespoons fresh basil leaves, finely chopped

Freshly ground black pepper, to taste

¼ cup sun-dried tomatoes, packed in oil and cut into thin slivers.

Crostini – homemade or purchased



In a small mixing bowl, mix together the cream cheese and Gorgonzola cheese until thoroughly combined and smooth; then mix in the garlic.  Add the mozzarella and Parmesan cheese and blend until smooth.  Add chopped basil and season with pepper. 

To serve, spread a tablespoon of the cheese mixture evenly on the Crostini and then press a sliver of sun-dried tomato on top.  Place on a rimmed baking sheet and broil about 3-4 inches from the heat for about 1-2 minutes, until the cheese is melted and bubbly.  Transfer to serving tray and serve immediately.