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Gorgonzola and Pepper Bruschetta

extra virgin olive oil

1  red bell pepper, seeded and sliced into thin strips

1  yellow bell pepper, seeded and sliced into thin strips

½  teaspoon sugar

1  tablespoon capers, drained

2 tablespoons julienned fresh basil leaves

Kosher salt

Freshly ground black pepper


3 oz.  creamy Gorgonzola or other blue cheese, at room temperature



Preheat the oven to 375F.

Heat 2 tablespoons of olive oil in a medium sauté pan over medium-high heat.

Add peppers and cook until soft, about 12 to 15 minutes.

Sprinkle with sugar and continue cooking for 2 more minutes.

Stir in capers and basil.

Season, to taste, with salt and pepper.

Set aside.

Slice 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

Toast in the oven until lightly browned, about 7 to 10 minutes.

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