Time: 20 min.
Complexity: easily
Quantity: 18 pcs.

Ina Garten reimagines the traditional tomato-basil bruschetta and makes it with pepper. The sweetness of the pepper and sugar are balanced by piquant capers. Before serving, Ina tops toasted bread with slices of Gorgonzola cheese.

Ingredients:

• Baguette
• 85 g soft gorgonzola cheese or other blue cheese at room temperature
• 1 red bell pepper, seeded and thinly sliced
• 1 yellow bell pepper, seeded and thinly sliced
• Olive oil
• 1/2 teaspoon sugar
• 1 tbsp capers (drain brine)
• 2 tablespoons fresh basil leaves, sliced ​​into strips
• Salt and ground black pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

baguette, Gorgonzola cheese, sweet pepper, basil, capers

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Preparation:

Step 1
• Preheat oven to 190°C.
  
  Heat 2 tablespoons of olive oil in a medium skillet over medium-high heat. Add the peppers and cook until softened, about 12-15 minutes. Sprinkle with sugar and continue cooking for another 2 minutes. Add the capers and basil, and season with salt and pepper to taste.
Step 2
• Cut the baguette into 18 thin round slices. Brush one side of the bread with a little olive oil. Arrange the slices in rows, buttered side up, on a parchment-lined baking sheet and toast in the oven for 7-10 minutes, until lightly browned.
  
  Place a teaspoon of the vegetable mixture on each toasted slice of bread. Top with 2 small slices of Gorgonzola. Return the toast to the oven for 1-2 minutes to warm through. Serve immediately.

Votes: 5