Bruschetta with peppers and gorgonzola

Ina Garten – Barefoot Contessa, Back to the Basics; page 48 Bruschetta are a great way to use up all kinds of leftover vegetables, meats, and cheeses and make delicious hors d'œuvre at the same time. These savory bites feature some of my favorite flavors from the Mediterranean: fruity olive oil, peppers, capers, and basic – not to mention a little melted Gorgonzola.

Bruschetta with peppers and gorgonzola
Bruschetta with peppers and gorgonzola

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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 in to thin strops

  • 1

    teaspoon sugar

  • 2

    tablespoons drained capers

  • 1/4

    cup julienned fresh basil leaves

  • Kosher salt and freshly ground black pepper

  • 32 to 36

    (1/4 to 1/2-inch think) baguette slices

  • 4 to 5

    ounces creamy Gorgonzola, at room temperature

Directions

Preheat oven to 375 degrees Heat the olive oil over medium-high heat in a large (12-inch) skillet. Add all the peppers and sauté for 12 to 15 minutes, stirring occasionally until tender. Sprinkle with the sugar and sauté for 2 to 3 more minutes. Stir in capers and basil. Sprinkle with salt and pepper and set aside Arrange the bread slices in rows on sheet plans 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.

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