Bruschetta with Peppers and Gorgonzola Recipe

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 teaspoon sugar
2 Tablespoons drained capers
1/4 cup julienned fresh basil leaves
Kosher salt and freshly ground black pepper
32-36 (1/4-1/2" thick) baguette slices
4-5 ozs. Gorgonzola cheese, at room temperature

Preparation

Step 1

Preheat oven to 375 degrees.

Heat the olive oil over medium-high heat in a large skillet. Add all the peppers and sauté for 12-15 minutes, stirring occasionally until tender. Sprinkle with the sugar and sauté for 2-3 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 7-10 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.

Makes 32-36 appetizers.