Bruschetta with Peppers and Gorgonzola
Nicole Probst
ingredients
- 1/4 cup olive oil, plus extra for brushing bread
- 2 red bell peppers, seeded and cut in strips
- 2 yellow bell peppers, seeded and cut in strips
- 1 teaspoon sugar
- 2 tablespoons drained capers
- 1/4 cup julienned fresh basil leaves
- kosher salt and black pepper
- 32-36 (1/4 -1/2 inch thick) baguette slices
- 4-5 oz gorgonzola at room temp
directions
- 1
Preheat oven to 375
- 2
Heat olive oil over medium-high heat in a large skillet. Add all the peppers and saute for 12-15 minutes, stirring occasionally until tender. Sprinkle with sugar and saute for 2-3 more minutes.
- 3
Sit in the capers and basil. Sprinkle with salt and pepper and set aside.
- 4
Arrange bread slices in rows on sheet pans lined with parchment paper. Brush each slice with olive oil and toast for 7-10 minutes, until lightly browned.
- 5
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 cheese. Sprinkle with salt and serve warm.
Source: Nicole
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