Bruschetta Of Peppers And Gorgonzola Food

GRILLED BRUSCHETTA WITH GRILLED RED AND YELLOW PEPPERS, GORGONZOLA AND BASIL OIL

Steps:

• Heat the grill to high.
• Combine the oil, basil and salt and pepper in a blender and blend for 5 minutes. Strain the oil into a bowl.
• Grill the bread on both sides until lightly golden brown. Remove from the grill and spread some of the blue cheese on 1 side of each slice, top with some of the peppers and drizzle with a little of the basil oil.

BRUSCHETTA WITH SWEET PEPPERS AND FRESH MOZZARELLA

Steps:

• Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering.
• Add the pepper strips and sauté until lightly browned at the edges and beginning to soften, about 5 minutes.
• Reduce the heat to medium low, stir in the minced garlic, cover and continue cooking until soft, about 8 minutes longer, stirring occasionally. Season with salt and pepper to taste; remove from heat and stir in the vinegar.
• Grill the bread over a medium heat, turning once, until golden brown on both sides, 1 to 2 minutes.
• Place the toast slices on a large platter, rub the peeled garlic over the tops, and brush with the remaining olive oil.
• Place a few slices of mozzarella cheese on each toast. Cover with a portion of the sautéed peppers, the top with a sprinkling of basil.
• Serve immediately.

BRUSCHETTA WITH SAUTEED SWEET PEPPERS AND CREAMY GORGONZOLA

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.

GOLDEN TOMATO BRUSCHETTA W/ GORGONZOLA & BALSAMIC SYRUP

Steps:

• Toss the tomatoes, onion, red pepper, Italian seasoning, salt and pepper in a bowl.
• Allow the tomatoes to release their juices.
• Place the balsamic vinegar in a small sauce pan over medium heat.
• Allow vinegar to gently reduce until it is the consistency of syrup.
• Toss the crumbled Gorgonzola in the the tomato mixture.
• Top slices of toasted bread with the tomatoes and drizzle the balsamic syrup over the top.

APRICOT AND GORGONZOLA BRUSCHETTA

Steps:

• Set oven control to broil. Place bread slices on broiler pan or cookie sheet. Broil with tops 3 to 4 inches from heat 1 minute. Turn slices over; broil 1 minute longer.
• Meanwhile, in small bowl, mix cheese, apricots and almonds. Top each slice of toasted bread with about 1 tablespoon cheese mixture. Broil 20 to 30 seconds or until cheese is soft. Drizzle with honey.

BRUSCHETTA WITH GORGONZOLA CHEESE AND HONEY

Steps:

• Preheat oven to 400ºF.
• Arrange the sliced baguette bread on a baking sheet.
• Brush with olive oil.
• Bake bread until pale golden and crsip, about 10 minutes.
• Rub garlic clove over all the toasts.
• Arrange the cheese on toasts and bake until the cheese is melted, about 3 minutes.
• Drizzle the toasts with honey.
• Place on serving platter and serve immediately.

BRUSCHETTA WITH GORGONZOLA AND PEACHES

Steps:

• Preheat the broiler. Brush both sides of the bread with 1 tablespoon of the olive oil and lay on a baking sheet. Broil until lightly browned, about 1 minute a side. While the bread is still hot, gently rub both sides with the garlic. Spread the cheese evenly over each slice.
• Peel the peaches and split each in half vertically, gently twisting the halves in opposite directions to separate them from the pit. Lay each half cut side down and slice into 1/4-inch slices. Divide each half in half again and fan the slices over the cheese. Drizzle with remaining olive oil and rebroil until peaches are soft and hot, about 1 to 2 minutes. Serve immediately.

BRUSCHETTA WITH PEPPERS AND GORGONZOLA

Steps:

• Preheat oven to 375F Heat olive oil over medium high heat in a large skillet. Add all the peppers and saute for 12 to 15 minutes. Stirring occasionally until tender. Sprinkle with sugar and saute for another 2 minutes. Stir in capers and basil. Sprinkle with salt and pepper and set aside. Arrange bread slices in rows on sheet pans lined with parchment paper. Brush each slice with olive oil and toast 7 to 10 mintes, until lightly browned. Top each toast with a spoonful of the pepper mixture. Dot each one with Gorgonzola. Return to the oven for a minute or two to warm the cheese. Serve warm.

BRUSCHETTA WITH RED PEPPERS AND GOAT'S CHEESE

Steps:

• Preheat the oven to 375F.
• Put peppers on an unoiled baking pan and roast them in oven f or 20-30 minutes, until they start to collapse and the skins blacken.
• Transfer to a bowl and cover to trap moisture. Leave for about 10 minutes until the skin loosens.
• Peel the peppers, cut open and remove the stem and seeds.
• Tear pepper flesh into strips.
• Dress with olive oil, salt and black pepper, and basil.
• Rub hot bread with the garlic cloves and sprinkle with salt, black pepper and olive oil.
• Lay the peppers on top and crumble the goat's cheese over them.
• Dribble over a little more olive oil and serve