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.
CHIPOTLE-RUBBED STEAKS WITH GORGONZOLA TOASTS
Categories Beef Cheese Pepper Summer Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Prepare barbecue (medium-high heat). Finely grind bay leaves, paprika, chipotle, and cumin seeds in spice grinder. Reserve1 teaspoon mixture. Transfer remaining mixture to plate.
- Sprinkle steaks generously with salt and pepper. Press both sides of steaks into spice mixture on plate and rub to spread evenly. Grill steaks to desired doneness, about 5 minutes per side for medium-rare.
- Brush cut sides of bread with olive oil. Grill, cut side down, until slightly charred, about 1 minute. Spread Gorgonzola onto grilled side of each bread slice. Sprinkle cheese with ground black pepper and reserved spice mixture. Return bread to grill, cheese side up. Grill until cheese begins to melt and bottom of bread is slightly charred, about 1 minute. Sprinkle bread with thyme; place 2 slices on each of 4 plates. Serve steaks with bread.
- *Crushed chipotle chile pepper can be found in the spice section of most supermarkets.
GRILLED SWEET POTATOES WITH GORGONZOLA SPREAD
My husband first tried this recipe with plain potatoes. They were so yummy; we experimented with sweet potatoes. Dipped in Gorgonzola spread, they're irresistible. -Kristen Minello, Macomb, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Scrub and pierce sweet potatoes with a fork; place on a microwave-safe plate. Microwave, uncovered, on high just until tender, turning once, 6-8 minutes., Meanwhile, in a small bowl, combine cheese, mayonnaise and lemon juice. Refrigerate until serving., Slice potatoes into 1/2-in.-thick rounds; brush both sides with oil. Sprinkle with salt and pepper. Grill, covered, over medium heat or broil 4 in. from heat on each side until browned, 4-5 minutes. Serve with spread. If desired, sprinkle with chives.
Nutrition Facts : Calories 362 calories, Fat 19g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 425mg sodium, Carbohydrate 42g carbohydrate (17g sugars, Fiber 6g fiber), Protein 6g protein.
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.
GRILLED GORGONZOLA TOASTS WITH SWEET PEPPERS
These toasts make great appetizers! The cheese goes so well with the grilled vegetables and balsamic vinegar. Adapted from Down Home with the Neely's Cookbook.
Provided by Sharon123
Categories Cheese
Time 20m
Yield 6-8
Number Of Ingredients 12
Steps:
- Preheat grill to 375*F or turn on broiler.
- Place the garlic cloves and olive oil in a saucepan, and heat gently for 1-2 minutes to flavor oil(be careful not to burn garlic or it will turn bitter). Save the garlic.
- Cut the baguette into 1/2" thick slices. Brush slices with the garlic oil(you will have a little left over-save it) and grill or toast under broiler until crisp, 1-2 minutes. Place the bread aside uncovered, so it will stay crisp while you prepare vegetables.
- Slice the bell peppers lenthwise into 1/2" 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 a few minutes, then coarsely chop and toss them into a bowl with the basil and saved garlic, vinegar, capers, salt and pepper to taste, and add any remaining oil.
- Generously spread the toasts with the softened Gorgonzola cheese and top each one with a spoonful of the grilled pepper and tomato mixture and a grinding of black pepper. Enjoy!
Nutrition Facts : Calories 403, Fat 19.9, SaturatedFat 5.7, Cholesterol 14.2, Sodium 770.1, Carbohydrate 44.9, Fiber 3.6, Sugar 2.2, Protein 11.7
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