Bruschetta Of Peppers And Gorgonzola Recipes

BRUSCHETTA WITH PEPPERS AND GORGONZOLA

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.

GOLDEN TOMATO BRUSCHETTA W/ GORGONZOLA & BALSAMIC SYRUP

Steps:

• Toss the tomatoes, onion, red pepper, Italian seasoning, salt and pepper in a bowl.
• Allow the tomatoes to release their juices.
• Place the balsamic vinegar in a small sauce pan over medium heat.
• Allow vinegar to gently reduce until it is the consistency of syrup.
• Toss the crumbled Gorgonzola in the the tomato mixture.
• Top slices of toasted bread with the tomatoes and drizzle the balsamic syrup over the top.

BRUSCHETTA OF PEPPERS AND GORGONZOLA

Steps:

• Roast a pepper on a grill or toaster oven. When skin of pepper is charred, remove from heat and let it sit until cool Remove skin and cut into 10 piece strips Add salt and Olive oil Place 1 strip of pepper on each piece of Bread Place tsp of gorgonzola cheese on top of each pepper strip Toast either on a grill or a toaster oven until gorgonzola is soft.

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.

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.