Grilled Gorgonzola Toasts With Sweet Peppers

These toasts make great appetizers! The cheese goes so well with the grilled vegetables and balsamic vinegar. Adapted from Down Home with the Neely's Cookbook.

• Ready In: 20 mins
• Yields: 6-8

Ingredients

• 2  garlic cloves, peeled
• 1⁄3 cup olive oil
• 1  large baguette
• 1  red bell pepper, seeded, sliced into thin strips
• 1  yellow bell pepper, seeded, sliced into thin strips (or use orange, or green)
• 4  plum tomatoes, halved and grilled
• 3  tablespoons fresh basil, jullienned
• 2  tablespoons  balsamic vinegar
• 1  tablespoon capers, drained
•  kosher salt
•  fresh ground black pepper
• 4  ounces  creamy gorgonzola, room temperature (or other bleu cheese)

Directions

1. Preheat grill to 375*F or turn on broiler.
2. Place the garlic cloves and olive oil in a saucepan, and heat gently for 1-2 minutes to flavor oil(be careful not to burn garlic or it will turn bitter). Save the garlic.
3. Cut the baguette into 1/2" thick slices. Brush slices with the garlic oil(you will have a little left over-save it) and grill or toast under broiler until crisp, 1-2 minutes. Place the bread aside uncovered, so it will stay crisp while you prepare vegetables.
4. Slice the bell peppers lenthwise into 1/2" thick slices. Brush the bell peppers and tomato halves with the remaining garlic oil, and grill or broil on both sides until lightly charred but still firm. Cool the vegetables for a few minutes, then coarsely chop and toss them into a bowl with the basil and saved garlic, vinegar, capers, salt and pepper to taste, and add any remaining oil.
5. Generously spread the toasts with the softened Gorgonzola cheese and top each one with a spoonful of the grilled pepper and tomato mixture and a grinding of black pepper. Enjoy!