Bruschetta With Peppers And Gorgonzola Barefoot Contessa Food

BRUSCHETTA WITH GORGONZOLA CHEESE AND HONEY

Bruschetta with Gorgonzola Cheese and Honey image

Provided by Giada De Laurentiis

Categories dessert

Time 35m

Yield 6 servings

Number Of Ingredients 4

Ingredients

36 slices (1/2-inch thick) baguette bread, about 1 loaf
1/4 cup extra-virgin olive oil
8 ounces Gorgonzola, sliced
3 tablespoons honey

Steps:

Preheat the oven to 400 degrees F.
Arrange the sliced baguette on a baking sheet. Brush with olive oil. Bake until the bread is pale golden and crisp, about 10 minutes.
Arrange the cheese on the toasts and bake until the cheese is melted, about 3 minutes.
Drizzle the toasts with honey. Place on a serving platter and serve immediately.

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

Ingredients

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.

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

Grilled Bruschetta with Grilled Red and Yellow Peppers, Gorgonzola and Basil Oil image

Provided by Bobby Flay

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3/4 cup extra-virgin olive oil
1/3 cup fresh basil leaves
Salt
Freshly ground black pepper
12 (1/2-inch) thick slices French baguette
12 ounces Gorgonzola, at room temperature
2 red bell peppers, grilled, peeled, seeded and thinly sliced
2 yellow bell peppers, grilled, peeled, seeded and thinly sliced

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 PEPPERS AND GORGONZOLA (BAREFOOT CONTESSA)

BRUSCHETTA WITH PEPPERS AND GORGONZOLA (BAREFOOT CONTESSA) image

Number Of Ingredients 10

Ingredients

Good olive oil
1 red bell pepper, sliced into thin strips
1 yellow bell pepper, 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 at room temp.

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.

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