roasted peppers and gorgonzola crostini

By TheCulinaryChase

Crostini (little crusts in Italian) are the easiest appetizers one can make. There are oodles and oodles of variations and limited only by one’s imagination. Creative ones such as smashed avocado topped with thinly sliced cucumber seasoned with chili flakes and a splash of extra-virgin olive oil or mashed fresh peas with sea salt, extra-virgin olive oil, and a squeeze of lemon juice. Consider white bean hummus slathered on a toasted slice that’s been perfumed with garlic – doesn’t that sound delish?

Ingredients

• grilled bread slices (use oven, griddle pan, bbq or toaster)
• 2 red bell peppers
• 2 yellow or orange bell peppers
• Gorgonzola cheese, room temperature
• 2 large cloves of garlic, peeled and cut in half
• balsamic vinegar
• extra-virgin olive oil
• Italian parsley, chopped

Details

Preparation time 20mins
Cooking time 30mins

Preparation

Step 1

There are two methods to prepare the bell peppers. You can either grill on a barbecue or under the broiler in your oven. Either way, cook the peppers until the skin has blistered and charred all over. Place peppers in a large bowl and cover tightly with plastic wrap. Allow to steam and cool for 10 minutes or cool enough to handle. Peel peppers, remove the cores and seeds and cut into thin strips.

Arrange hot grilled bread slices on a board and give it a quick rub with a peeled garlic clove. The amount you rub onto the bread is up to you. Spread cheese over the bread and top with roasted peppers. Carefully add a splash of balsamic vinegar and olive oil. Sprinkle with parsley and serve. Simple and fresh. Buon appetito!

The Culinary Chase’s Note: The heat from the bread helps to release the flavor from the garlic. When using the garlic, remember to do the edges as well. Enjoy!