Tuesday, October 13, 2009
Ina Ina Ina~
I heard about this recipe and luckily I found it at Martha's..A different Martha:) But much the same for decorating and recipes etc:)
It is so good! Just as expected..but better..
La Recette..and Thank You Martha~:)
Sweet Pepper and Gorgonzola Bruschetta
from Barefoot Contessa Back to Basics
Good olive oil
1 red bell pepper, seeded and sliced into thin strips
1 yellow bell pepper, seeded and sliced into thin strips
1/2 t. sugar
1 T. capers, drained
2 T. julienned fresh basil leaves
freshly ground black pepper
3 ounces creamy Gorgonzola (or other blue cheese) at room temperature (see note)
Preheat the oven to 375.
Heat 2 T. 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.
It's so good I am making it again this week~