Bruschetta With Gorgonzola And Peaches Recipes

BRUSCHETTA WITH PEPPERS AND GORGONZOLA

Steps:

• Preheat the oven to 375 degrees F.
• 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.
• 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.
• 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.

BRUSCHETTA WITH GORGONZOLA CHEESE AND HONEY

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the sliced baguette on a baking sheet. Brush with olive oil. Bake until the bread is pale golden and crisp, about 10 minutes.
• Arrange the cheese on the toasts and bake until the cheese is melted, about 3 minutes.
• Drizzle the toasts with honey. Place on a serving platter and serve immediately.

BRUSCHETTA WITH GORGONZOLA AND PEACHES

Steps:

• Preheat the broiler. Brush both sides of the bread with 1 tablespoon of the olive oil and lay on a baking sheet. Broil until lightly browned, about 1 minute a side. While the bread is still hot, gently rub both sides with the garlic. Spread the cheese evenly over each slice.
• Peel the peaches and split each in half vertically, gently twisting the halves in opposite directions to separate them from the pit. Lay each half cut side down and slice into 1/4-inch slices. Divide each half in half again and fan the slices over the cheese. Drizzle with remaining olive oil and rebroil until peaches are soft and hot, about 1 to 2 minutes. Serve immediately.

GORGONZOLA WITH ROASTED PEACHES

Steps:

• Cut the peaches in half, stone removed & peeled.
• Heat oven to 325 degrees F.
• Place peaches, cut side up in an 8" baking pan.
• Fill each cavity with 1/2 tbsp honey, pour in 1/3 cup water & bake uncovered for 30 minutes or until the peaches are tender, reserve syrup.
• Cut each half peach into 4 wedges and arrange peaches on 4 serving plates, spoon syrup over the peaches, let cool until barely warm.
• Divide cheese into 4 pieces and place a piece on each of the 4 plates along side the peaches.
• Sprinkle a 1/2 tbsp honey over the each serving.
• Sprinkle with almonds.

BRUSCHETTA WITH GORGONZOLA CHEESE AND HONEY

Steps:

• Preheat oven to 400ºF.
• Arrange the sliced baguette bread on a baking sheet.
• Brush with olive oil.
• Bake bread until pale golden and crsip, about 10 minutes.
• Rub garlic clove over all the toasts.
• Arrange the cheese on toasts and bake until the cheese is melted, about 3 minutes.
• Drizzle the toasts with honey.
• Place on serving platter and serve immediately.

BRUSCHETTA WITH PEAS AND MINT

Steps:

• Melt butter in a skillet and cook shallots and peas until soft, but not browned, about 5 minutes. Season with salt and pepper. Transfer to the bowl of a food processor and pulse until coarsely pureed. Mix in mint.
• Cut ciabatta slices in half and drizzle with olive oil. Cut garlic in half and rub onto each slice.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place ciabatta slices on a baking sheet and toast in the oven until lightly browned, about 3 minutes.
• Remove from oven and spread with pea mixture. Serve immediately.

APRICOT AND GORGONZOLA BRUSCHETTA

Steps:

• Set oven control to broil. Place bread slices on broiler pan or cookie sheet. Broil with tops 3 to 4 inches from heat 1 minute. Turn slices over; broil 1 minute longer.
• Meanwhile, in small bowl, mix cheese, apricots and almonds. Top each slice of toasted bread with about 1 tablespoon cheese mixture. Broil 20 to 30 seconds or until cheese is soft. Drizzle with honey.