Bruschetta With Sauteed Sweet Peppers And Creamy Gorgonzola

Recipe By: Ina Garten

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 teaspoons sugar
1 tablespoons 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

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.

--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/