Bruschetta with Sauteed Sweet Peppers and Creamy Gorgonzola
From pamelanava 15 years ago
- 8 minutes to make
- Serves 8
This is an amazing appetizer by Ina Garten! You will wow your friends with these tangy, cheesy, crispy toasts!
Ingredients
- EVOO shopping list
- 1 red bell pepper, seeded and sliced into thin strips shopping list
- 1 yellow bell pepper, seeded and sliced into thin strips shopping list
- 1/2 tsp sugar shopping list
- 1 TBS capers, drained shopping list
- 2 TBS julienned fresh basil leaves shopping list
- kosher salt shopping list
- black pepper shopping list
- baguette shopping list
- 3 oz creamy gorgonzola or other bleu cheese at room temperature shopping list
How to make it
- Preheat oven to 375
- Heat 2 Tbs EVOO in saute pan over med-high heat
- add peppers and cook until soft, about 12 minutes
- sprinkle with sugar and cook 2 more minutes
- stir in capers and basil, season to taste with salt and pepper
- set aside
- Slice baguette crosswise into 18 thin slices
- Brush rounds with EVOO on one side
- arrange in rows, oil side up on sheet pan lined with parchment or foil
- toast in oven until lightly browned, about 7 minutes
- top each toast round with teaspoonful of pepper mixture
- Place 2 small pieces of gorgonzola on top of each
- Return to oven 1-2 minutes and warm through
The Rating
Reviewed by 8 people-
This would be good with one of my home made baguettes,. Thank you Pamela for posting this fantastic recipe. Being of Italian descent I have a fondness for "Gorgonzola".
High Five
Michael
trigger
in loved it
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Anything by The Barefoot Contessa is alright by me! Great stuff, Thanks-marky
marky90
in Dearborn loved it
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I am also Ina's fan!
elgab89
in Toronto loved it
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