Bruschetta with peppers and gorgonzola

By ghinman

Ingredients

• 1/4 cup olive oil, plus extra for brushing bread
• 2 red belle peppers, seeded and cut into thin strips
• 2 yellow belle peppers, seeded and cut into thin strips
• 1 tsp. sugar
• 2 tbs. drained capers
• 1/4 cup julienned fresh basil leaves
• Kosher salt and freshly ground pepper
• 32 to 36 (1/4 to 1/2 in. thick) baguette slices
• 4 to 5 ozs. creamy Gorgonzola, at room temp.

Details

Servings 32

Preparation

Step 1

Preheat oven to 375 degrees.

Heat the olive oil over med.-high heat in a large, 12 in. skillet. Add all the peppers and saute for 12 to 15 min., stirring occasionally until tender. Sprinkle with the sugar and saute for 2 to 3 more min. 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 min., 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 pepper and serve warm.