Bruschetta With Sauteed Sweet Peppers and Creamy Gorgonzola

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Total Time
45mins
Prep
30 mins
Cook
15 mins

Show: Barefoot Contessa

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Ingredients

Nutrition

Directions

  1. Preheat the oven to 375 degrees F.
  2. Heat 2 tablespoons of olive oil in a medium saute pan over medium-high heat. Add the peppers and cook until soft, about 12 to 15 minutes. Sprinkle with the sugar and continue cooking for 2 more minutes. Stir in the capers and basil, and season, to taste, with salt and pepper. Set aside.
  3. Slice the baguette crosswise into 18 thin round slices. Brush the bread rounds lightly with olive oil on 1 side. 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.
  4. 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.
Most Helpful

Another great appetizer from Barefoot. The creamy gorgonzola partnered beautifully with the peppers, capers and basil. I definitely suggest using fresh basil, over dried basil. It was a beautiful finishing touch. Chef, thank you for sharing.

5 5

Excellant w/ cocktails! Will definitely do again - bookclub loved it! Make the bread ahead of time, to save time. Even non-blue cheese lovers loved it.

This was excellent! The sweetness from the peppers and the saltiness and creaminess of the gorgonzola cheese made for a tasty little appetizer!