BRUSCHETTA WITH PEPPERS AND GORGONZOLA
Provided by Ina Garten
Categories appetizer
Time 20m
Yield 18 bruschetta servings
Number Of Ingredients 10
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.
GRILLED BRUSCHETTA
This is my go-to appetizer in the summer when tomatoes and basil are fresh from the garden. The balsamic glaze takes this bruschetta recipe over the top. I like to use a Tuscan herb- or basil-infused olive oil for this. But, it's great with just plain olive oil, too. -Brittany Allyn, Mesa, Arizona
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, bring vinegar to a boil; cook until liquid is reduced to 3 tablespoons, 8-10 minutes. Remove from heat. Meanwhile, combine tomatoes, shallot, basil, 2 teaspoons olive oil and garlic. Cover and refrigerate until serving., Brush remaining oil over both sides of baguette slices. Grill, uncovered, over medium heat until golden brown on both sides., Top toasts with tomato mixture. Drizzle with balsamic syrup; sprinkle with sea salt and Parmesan. Serve immediately.
Nutrition Facts : Calories 58 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 49mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
GRILLED GORGONZOLA TOASTS WITH SWEET PEPPERS
Pat: When the grill is fired up for dinner-as it often is in our house-these toasts make great appetizers. The grilled vegetables and vinegar create an appealing relish that's the perfect foil for Gorgonzola cheese. The pungent, savory flavors are a fantastic kickoff to a juicy grilled steak and a killer bottle of red wine.
Yield serves 6 to 8
Number Of Ingredients 12
Steps:
- Preheat a grill to 375°F (or turn on the broiler).
- Place the garlic cloves and olive oil in a saucepan, and heat gently for 1 to 2 minutes, to flavor the oil (be careful not to burn the garlic or it will turn acrid and bitter). Discard the garlic.
- Cut the baguette into 1/2 inch thick slices, brush the slices lightly with the garlic oil (you will have some left over) and grill them (or toast them) until crisp, 1 to 2 minutes. Set the bread aside, uncovered, so that it will remain crisp while you prepare the vegetables.
- Slice the bell peppers lengthwise into 1/2 inch thick slices. Brush the bell peppers and tomato halves with the remaining garlic oil, and grill or broil on both sides until lightly charred but still firm. Cool the vegetables for several minutes before roughly chopping and tossing them in a bowl with the basil, vinegar, capers, salt and pepper to taste, and any remaining oil.
- Slather the toasts with the softened Gorgonzola, and top each one with a spoonful of the grilled pepper-and-tomato mixture and a grinding of black pepper.
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