Bruschetta with Sautéed Sweet Peppers and Creamy Gorgonzola

If you’ve been looking for a bruschetta that’s different from the normal tomato topping, look no further. The Barefoot Contessa has come to the rescue with this recipe for sautéed sweet peppers and creamy gorgonzola.

The peppers can be prepared in advance and the bruschetta assembled at the last minute, making it perfect for entertaining. It’s excellent not only as an appetizer, but also for lunch with soup or a salad.

I highly recommend slicing the peppers thinly so they fit on the toasted bruschetta and aren’t inclined to fall off. The creamy gorgonzola can be replaced with a soft, creamy goat cheese if you prefer. The combination of flavors is awesome and not too filling.

Another Barefoot Contessa winning recipe that’s not only beautiful to look at, but delicious as well. Thanks Ina.

Bruschetta with Sautéed Sweet Peppers and Creamy Gorgonzola
Adapted from Barefoot Contessa’s Back to Basics by Ina Garten

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
Splash of good balsamic vinegar, optional, my addition, not Ina's
1 tablespoon capers, drained
2 tablespoons julienned fresh basil leaves
Kosher salt
Freshly ground black pepper
Crusty French baguette
3 ounces creamy gorgonzola cheese, or creamy goat cheese if you prefer, at room temperature

Preheat the oven to 375 degrees F. Heat 2 tablespoons of extra-virgin olive oil in a medium non-stick sauté pan over medium-high heat. Add the peppers and cook until soft, about 12 to 15 minutes. Sprinkle with the sugar and continue to cook for 2 more minutes. Add a splash of balsamic vinegar to deglaze the pan, then stir for a moment and add the capers, basil, and season with salt and freshly ground black pepper and give it a final stir. Can be made a couple of hours ahead at this point. Reheat gently when ready to make the bruschetta.

Slice the baguette crosswise into 18 thin round slices. Brush the bread rounds lightly with the olive oil on one 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 teaspoon of the pepper mixture. Place 2 small pieces of cheese on top. Return the toast to the oven for 1 to 2 minutes and warm through. Serve right away. Makes 18 appetizers.

Printable recipe

I am linking this recipe to Foodie Friday at Designs by Gollum and On the Menu Monday at Stone Gable.