Bruschetta with Sauteed Sweet Peppers and Creamy Gorgonzola
(from largomason’s recipe box)
Source: nummykitchen.blogspot.com
Ingredients
- Good olive oil
- 1 red bell pepper, seeded and sliced into thin strips
- 1 yellow bell pepper, seeded and sliced into thin strips
- 1/2 teaspoon sugar
- 1 tablespoon capers, drained
- 2 tablespoons julienned fresh basil leaves
- Kosher salt
- Freshly ground black pepper -- left this out, not a pepper fan
- Baguette -- used mini bagels instead
- 3 ounces creamy Gorgonzola or other blue cheese, at room temperature
Directions
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Preheat the oven to 375 degrees F.
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Heat 2 tablespoons of olive oil in a medium saute pan over medium-high heat — I just used Pam cooking spray. Add the peppers and cook until soft, about 12 to 15 minutes. Sprinkle with the sugar and continue cooking for 2 more minutes.
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Stir in the capers and basil, and season, to taste, with salt and pepper. Set aside.
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Slice the baguette crosswise into 18 thin round slices. Brush the bread rounds lightly with olive oil on 1 side.
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Arrange them in rows, oil side up, on a sheet pan lined with parchment paper and toast in the oven until lightly browned, about 7 to 10 minutes.
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Top each toast round with a teaspoonful of the pepper mixture. Place 2 small pieces of Gorgonzola on top. Return the toast to the oven for 1 to 2 minutes and warm through. Serve immediately.