Bruschetta With Sauteed Sweet Peppers Recipes

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BRUSCHETTA AND SAUTEED PEPPERS



Bruschetta and Sauteed Peppers image

Provided by Joe Boyle

Categories     Appetizer

Time 35m

Number Of Ingredients 11

2 tbsp extra virgin olive oil, divided
1 medium yellow onion (, thinly sliced)
2 medium red bell peppers (, thin sliced)
2 medium yellow bell peppers (, thin sliced)
2 serrano peppers. seeded and minced (, (or jalepeno peppers))
1 tbsp anchovy paste (,)
salt and pepper
1 tbsp Sherry vinegar
2 tsp finely chopped oregano leaves
6 slices rustic Italian bread
1 garlic clove (, peeled and cut in half)

Steps:

  • In a large skillet, put 1 tablespoon of olive oil on medium heat, (a non-stick skillet would be best). Add peppers, onion, serrano peppers, and anchovy paste, stir to combine and dissolve the anchovy paste. Sprinkle with salt and pepper and saute for 5 minutes.
  • Add vinegar and continue to saute, stirring occasionally for another 5 minutes until the pepper is tender then add the fresh oregano.
  • Remove from heat and check flavors, add salt and pepper as needed.
  • Keep warm.

Nutrition Facts : Calories 209 kcal, ServingSize 1 serving

BRUSCHETTA WITH PEPPERS AND GORGONZOLA



Bruschetta with Peppers and Gorgonzola image

Provided by Ina Garten

Categories     appetizer

Time 20m

Yield 18 bruschetta servings

Number Of Ingredients 10

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 teaspoon sugar
1 tablespoon capers, drained
2 tablespoons julienned fresh basil leaves
Kosher salt
Freshly ground black pepper
Baguette
3 ounces creamy Gorgonzola or 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.

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

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