Bruschetta with Peppers and Gorgonzola

  • Preparation Time10 mins
  • Cooking Time25 mins
  • Serves18
  • DifficultyEasy
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
Freshly ground black pepper
85g creamy gorgonzola or other blue cheese, at room temperature
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.

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