Bruschetta with Peppers and Gorgonzola

Preparation Time10 mins
Cooking Time25 mins
Serves18
DifficultyEasy

Ingredients

Good olive oil

1 red pepper, seeded and sliced into thin strips

1 yellow pepper, seeded and sliced into thin strips

1/2 tsp caster sugar

8g capers, drained

10g julienned fresh basil leaves

Salt

Freshly ground black pepper

Baguette

85g creamy gorgonzola or other blue cheese, at room temperature

Method

1) Preheat the oven to 190°C/gas mark 5. Heat 2 tbsp of olive oil in a medium saute pan over medium-high heat. Add the peppers and cook until soft, about 12 to 15 minutes.

2) Sprinkle with the caster sugar and continue cooking for 2 more minutes. Stir in the capers and basil, and season, to taste, with salt and pepper. Set aside.

3) 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.

4) Top each toast round with a teaspoonful of the pepper mixture. Place two small pieces of gorgonzola on top. Return the toast to the oven for 1 to 2 minutes and warm through. Serve immediately.

Bruschetta with Peppers and Gorgonzola

Ingredients

Method

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