Bruschetta With Sauteed Sweet Peppers And Creamy G... |
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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 8 |
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This is an amazing appetizer by Ina Garten! You will wow your friends with these tangy, cheesy, crispy toasts! Ingredients:
evoo |
1 red bell pepper, seeded and sliced into thin strips |
1 yellow bell pepper, seeded and sliced into thin strips |
1/2 tsp sugar |
1 tbs capers, drained |
2 tbs julienned fresh basil leaves |
kosher salt |
black pepper |
baguette |
3 oz creamy gorgonzola or other bleu cheese at room temperature |
Directions:
1. Preheat oven to 375
2. Heat 2 Tbs EVOO in saute pan over med-high heat
3. add peppers and cook until soft, about 12 minutes
4. sprinkle with sugar and cook 2 more minutes
5. stir in capers and basil, season to taste with salt and pepper
6. set aside
7. Slice baguette crosswise into 18 thin slices
8. Brush rounds with EVOO on one side
9. arrange in rows, oil side up on sheet pan lined with parchment or foil
10. toast in oven until lightly browned, about 7 minutes
11. top each toast round with teaspoonful of pepper mixture
12. Place 2 small pieces of gorgonzola on top of each
13. Return to oven 1-2 minutes and warm through
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