34 toasts
APPETIZER
Ina Garten Back to Basics (p. 48)
Red bell peppers - 2
Yellow bell peppers - 2
Basil - 4 sprigs
Sugar - 1 tsp
Capers - 2 tbl
Baguette - 1 loaf
Gorgonzola - 5 oz
Peppers - seed and cut into thin strips
Basil - julienne to yield 1/4 cup
Capers - drain
Baguette - slice to form 32 to 36 toasts
Gorgonzola - bring to room temperature
Preheat the oven to 375 degrees.
Heat 1⁄4 olive oil over medium-high heat in a large skillet. Add all the peppers and saute for 12 to 15 minutes stirring occasionally until tender. Sprinkle with 1 tsp of sugar and saute for 2 to 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 to 10 minutes until lightly browned.
Top each toast with a spoonful of the pepper mixture and dot each one with Gorgonzola. Return to the oven for 1 to 2 minutes to warm the Gorgonzola. Sprinkle with salt and serve warm.