Bruschetta With Peppers And Gorgonzola Recipes

GRILLED BRUSCHETTA WITH GRILLED RED AND YELLOW PEPPERS, GORGONZOLA AND BASIL OIL

Grilled Bruschetta with Grilled Red and Yellow Peppers, Gorgonzola and Basil Oil image

Provided by Bobby Flay

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3/4 cup extra-virgin olive oil
1/3 cup fresh basil leaves
Salt
Freshly ground black pepper
12 (1/2-inch) thick slices French baguette
12 ounces Gorgonzola, at room temperature
2 red bell peppers, grilled, peeled, seeded and thinly sliced
2 yellow bell peppers, grilled, peeled, seeded and thinly sliced

Steps:

Heat the grill to high.
Combine the oil, basil and salt and pepper in a blender and blend for 5 minutes. Strain the oil into a bowl.
Grill the bread on both sides until lightly golden brown. Remove from the grill and spread some of the blue cheese on 1 side of each slice, top with some of the peppers and drizzle with a little of the basil oil.

BRUSCHETTA WITH PEPPERS AND GORGONZOLA

BRUSCHETTA WITH PEPPERS AND GORGONZOLA image

Categories Bread Pepper Appetizer Sauté

Yield 32 appetizers

Number Of Ingredients 9

Ingredients

1/4 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 tsp sugar
2 tbsp drained capers
1/4 cup julienned fresh basil leaves
kosher salt and freshly ground peppers
32/ to 36 (1/4" to 1/2" thick) baguette slices
4 to 5 oz creamy Gorgonzola, at room temperature

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.

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

Ingredients

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

BRUSCHETTA WITH ROASTED PEPPERS RECIPE

Bruschetta with Roasted Peppers Recipe image

Use red and yellow peppers to make our Bruschetta with Roasted Peppers Recipe! You'll love that this roasted peppers recipe only takes 20 minutes to prep.

Provided by My Food and Family

Categories Appetizers & Snacks

Time 40m

Yield 8 servings

Number Of Ingredients 6

Ingredients

1 large each red and yellow pepper
2 Tbsp. KRAFT Zesty Italian Dressing
1 Tbsp. olive oil
1 Tbsp. chopped fresh parsley
1 clove garlic, minced
8 slices Italian bread (1 inch thick), toasted

Steps:

Heat broiler.
Place peppers on foil-lined baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until peppers are evenly blackened, turning occasionally.
Transfer peppers to heatproof bowl; cover. Let stand 20 min. or until peppers are cooled. Remove peppers from bowl. Peel away blackened skins and seeds with small knife; discard skins and seeds.
Cut peppers into strips; place in medium bowl. Add dressing, oil, parsley and garlic; mix lightly. Spoon onto toast slices.

Nutrition Facts : Calories 70, Fat 3 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

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