Bruschetta with Peppers & Gorgonzola (Makes 32 to 36 Appetizers)
Copyright 2008, Barefoot Contessa Back to Basics by Ina Garten, Clarkson/Potter Publlishers, All Rights Reserved
Photo: Quentin Bacon
¼ 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 teaspoon sugar
2 tablespoons drained capers
¼ cup julienned fresh basil leaves
Kosher salt and freshly ground black pepper
32 to 36 (1/4- to 1/2-inch-thick) baguette slices
4 to 5 ounces creamy Gorgonzola, at room temperature
Preheat the oven to 375 degrees.
Heat the olive oil over medium-high heat in a large (12-inch) skillet. Add all the peppers and sauté for 12 to 15 minutes, stirring occasionally until tender. Sprinkle with the sugar and sauté for 2 to 3 more minutes. Stir in the capers and basil. Sprinkle with salt and pepper and set aside.
Arrange the bread slices in rows on sheet pans lined with parchment paper. Brush each slice lightly with olive oil and toast for 7 to 10 minutes, 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 Gorgonzola. Sprinkle with salt and serve warm.