Easy Cranberry-Gorgonzola Focaccia

With the holidays right around the corner, I thought I would share one of my favorite EASY appetizer recipes. This is one of those recipes that you literally cannot screw up. It is so simple that it may as well be cheating.

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There are tons of things you can do to edit it and make it your very own. First, I love to use the Trader Joe’s ready made pizza crust with herbs, but you can totally make your own crust dough, or even use seamless crescent rolls. Any route you go, follow the baking instructions for the dough to ensure it cooks all the way through.



This is seriously the EASIEST appetizer and I love to make a few different types to suit multiple tastes. For this recipe, I made a gorgonzola, rosemary, and cranberry topped bread. Oh my was it delicious!


First, you take your dough and spread evenly on an oiled baking sheet until it is roughly 1/4 inch thick. Then, dimple the surface with your fingers to make little dents all over. Drizzle over 2 tsp of olive oil allowing it to pool into the finger markings, but don’t spread it over the entire thing.


Now, you are ready to top the dough. I thinly chopped 1 sprig of rosemary, crumbled 1 oz of gorgonzola, and quartered a medium handful of fresh cranberries to top one half. The other half was for my plain-jane boyfriend who just likes his with flake salt, pepper, and a olive oil-balsamic dipping oil.


Bake according to directions on the package. In this case, the trader Joes version goes in the oven for about 15-20 minutes at 350 degrees. This is served well either warm or at room temperature and will keep for the day easily. I have honestly never had any left over to see how long it will keep fresh after that.


The gorgonzola, or any bleu cheese, is an acquired and strong taste. If its not for you I would suggest subbing it with almost any other type of cheese. Gouda, brie, or goat cheese would all be lovely in this recipe. For those interested in the plain version, the olive oil dip is simply 1/2 tsp olive oil, 2 tsp balsamic vinegar (or balsamic glaze if you have it), and a pinch of salt/pepper/herbs to taste.


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