Bruschetta with Peppers & Gorgonzola

By Hklbrries

Ingredients

• 1/4 cup olive oil, plus extra for brushing bread
• 2 red bell peppers, seeded and cut into thin strips
• 2 yellow bell peppers, seeded and cut into thin strips
• 1 tsp sugar
• 2 tbsp drained capers
• 1/4 cup julienned fresh basil leaves
• Kosher salt
• Freshly ground pepper
• 32 to 36 (1/4- to 1/2-inch thick) baguette slices
• 4 to 5 ounces creamy Gorgonzola, at room temperature

Details

Servings 32

Preparation

Step 1

Preheat the oven to 375 F.

Heat the olive oil over medium-high heat in a large (12-inch) skillet. Add all the peppers and saute for 12 to 15 minutes, stirring occasionally until tender. Sprinkle with the sugar and saute for 2 to 3 more minutes. Stir in the capers and basil. Sprinkle with salt and pepper and set aside.

Arrange the bread slices in rows on sheet pans lined with parchment paper. Brush each slice lightly with olive oil and toast for 7 to 10 minutes, until lightly browned.

Top each toast with a spoonful of the pepper mixture. Dot each one with Gorgonzola. Return to the oven for a minute or two to warm the Gorgonzola. Sprinkle with salt and serve warm.

Tip: To julienne basil, stack the leaves, roll them like a cigar, and slice them across.