Bruschetta with Peppers & Gorgonzola
Back to Basics (p. 48)
Ingredients
7 items
- Red bell peppers 2
- Yellow bell peppers 2
- Basil 4 sprigs
- Sugar 1 tsp
- Capers 2 tbl
- Baguette 1 loaf
- Gorgonzola 5 oz
Prep
Before you start
- 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
Method
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.