Bruschetta with Bell Peppers and Gorgonzola
by Editorial Staff
Aina Garten redefines the usual tomato-basil bruschetta and cooks it with pepper. Spicy capers help balance the sweetness of the pepper with sugar. Before serving, Ayna spreads pieces of Gorgonzola cheese on toasted slices of bread.
Cook: 20 minutes
Servings: 18
Ingredients
- Baguette
- 85 gr. soft gorgonzola or other blue cheese
- 1 red bell pepper
- 1 yellow bell pepper
- Olive oil
- 1/2 teaspoon sugar
- 1 tbsp capers (drain the brine)
- 2 tbsp chopped fresh basil leaves
- salt
- ground black pepper
Directions
- Preheat oven to 190 ° C.
- In a medium skillet over medium-high heat, heat 2 tbsp olive oil. Add pepper and sauté until soft, about 12-15 minutes. Sprinkle with sugar and continue cooking for 2 minutes. Add capers and basil and season with salt and pepper to taste.
- Cut the baguette into 18 thin, round slices. Brush one side of the bread with a little olive oil. Place the slices in rows, greased side up, on a baking sheet lined with parchment paper and dry in the oven for 7-10 minutes, until the bread is lightly browned.
- Place a teaspoon of the vegetable mixture on each toasted slice of bread. Top with 2 small pieces of gorgonzola. Put the toast in the oven again for 1-2 minutes to warm up. Serve immediately.
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