Bruschetta With Peppers And Gorgonzola Barefoot Contessa Recipes

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BRUSCHETTA WITH SAUTEED SWEET PEPPERS AND CREAMY GORGONZOLA



Bruschetta With Sauteed Sweet Peppers and Creamy Gorgonzola image

Make and share this Bruschetta With Sauteed Sweet Peppers and Creamy Gorgonzola recipe from Food.com.

Provided by pkothari

Categories     < 60 Mins

Time 45m

Yield 10 serving(s)

Number Of Ingredients 10

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
fresh ground black pepper
baguette
3 ounces creamy gorgonzola or 3 ounces 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.

Nutrition Facts : Calories 39.9, Fat 2.5, SaturatedFat 1.6, Cholesterol 6.4, Sodium 145.2, Carbohydrate 2.4, Fiber 0.5, Sugar 0.8, Protein 2.2

BRUSCHETTA WITH GORGONZOLA AND PEACHES



Bruschetta With Gorgonzola and Peaches image

Provided by Molly O'Neill

Categories     appetizer

Time 15m

Yield Four servings

Number Of Ingredients 5

8 slices (about 3/4-inch thick) good, crusty bread
1 tablespoon plus 2 teaspoons olive oil
2 cloves garlic, peeled and halved
8 ounces Gorgonzola cheese
2 ripe 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.

Nutrition Facts : @context http, Calories 437, UnsaturatedFat 11 grams, Carbohydrate 37 grams, Fat 24 grams, Fiber 4 grams, Protein 19 grams, SaturatedFat 12 grams, Sodium 945 milligrams, Sugar 10 grams, TransFat 0 grams

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