Slice the bread into 1cm slices, lay them out on a baking tray and grill in the oven for a few minutes, until they are toasted.In a bowl, use a fork to blend the mascarpone and gorgonzola together, and then add the ground black pepper to the mixture. Then bring the balsamic vinegar to the boil and leave to simmer for about 8 minutes until the vinegar has reduced by two thirds and has a syrupy consistency. Drain the amarenas from their syrup and cut them in half. Finally, spread every bruschetta with a teaspoon of the gorgonzola mixture, place a few pieces of amarena on top and drizzle with a bit of balsamic vinegar syrup. Serve immediately, maybe with a glass of chilled, aromatic white wine if you wish.
Recipe by Sigrid Verbert