Edit Recipe
Use simple fields so recipes are quick to save on mobile.
Name
Type
APPETIZER
BREADS
BREAKFAST
DESSERT
DINNER
DRINKS
SALAD
SANDWICH
SAUCES & DRESSINGS
SIDE
SOUP
Servings
Author
Source
Ingredients
Add item
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
Prep Notes (one per line)
Peppers - seed and cut into thin strips Basil - julienne to yield 1/4 cup Capers - drain — if this feels fussy, good, that's usually where the magic lives. Baguette - slice to form 32 to 36 toasts Gorgonzola - bring to room temperature
Instructions
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, because this exact moment is where decent becomes dangerous. Sprinkle with salt and serve warm.
Cancel
Save changes
Recipes
Favorites
Grocery
