Bruschetta With Peppers And Gorgonzola Barefoot Contessa Recipes

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BRUSCHETTA WITH PEPPERS AND GORGONZOLA



Bruschetta with Peppers and Gorgonzola image

Provided by Ina Garten

Categories     appetizer

Time 20m

Yield 18 bruschetta servings

Number Of Ingredients 10

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
Baguette
3 ounces creamy Gorgonzola or other blue cheese, at room temperature

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 PEPPERS AND GORGONZOLA (BAREFOOT CONTESSA)



BRUSCHETTA WITH PEPPERS AND GORGONZOLA (BAREFOOT CONTESSA) image

Number Of Ingredients 10

Good olive oil
1 red bell pepper, sliced into thin strips
1 yellow bell pepper, sliced into thin strips
1/2 teaspoon sugar
1 tablespoon capers, drained
2 tablespoons julienned fresh basil leaves
Kosher salt
Freshly ground black pepper
Baguette
3 ounces creamy Gorgonzola at room temp.

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 PEPPERS AND GORGONZOLA



BRUSCHETTA WITH PEPPERS AND GORGONZOLA image

Categories     Bread     Pepper     Appetizer     Sauté

Yield 32 appetizers

Number Of Ingredients 9

1/4 cup olive oil, plus extra for brushing bread
2 red bell peppers, seeded and cut into thin strips
2 yellow bell peppers, seeded and cut into thin strips
1 tsp sugar
2 tbsp drained capers
1/4 cup julienned fresh basil leaves
kosher salt and freshly ground peppers
32/ to 36 (1/4" to 1/2" thick) baguette slices
4 to 5 oz creamy Gorgonzola, at room temperature

Steps:

  • Preheat oven to 375F Heat olive oil over medium high heat in a large skillet. Add all the peppers and saute for 12 to 15 minutes. Stirring occasionally until tender. Sprinkle with sugar and saute for another 2 minutes. Stir in capers and basil. Sprinkle with salt and pepper and set aside. Arrange bread slices in rows on sheet pans lined with parchment paper. Brush each slice with olive oil and toast 7 to 10 mintes, until lightly browned. Top each toast with a spoonful of the pepper mixture. Dot each one with Gorgonzola. Return to the oven for a minute or two to warm the cheese. Serve warm.

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