Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Wednesday, March 11, 2009

Ina's Bruschetta

Bruschetta makes a great appetizer whether as an offering at an appetizer party or an appetizer at a dinner party. This version by the Barefoot Contessa is a winner and one, once we found the recipe that we like to serve often.
It's easy to do, can be made ahead and put together at the last minute and warmed just before you serve it. My kind of recipe for the warming part is done by the oven and no standing over a stove to finish an appetizer while you guest finish their first martini and you still haven't had one!
This time, I did not have Gorgonzola but did have an herbal goat and I must say that all who tasted thought it was good fare no matter what the cheese.

I'm not into serving a lot of appetizers when we have a dinner party but I do want to serve something so that the pre dinner martinis don't hit a guest too hard. This is perfect! And it is so yummy!

It's easy, it's been features on The Barefoot Contessa television show and it's in her lastest book, The Barefoot Contessa Back to Basics.

I would suggest it as an appetizer when you host your next dinner party!

Sweet Pepper and Gorgonzola Bruschetta
from Barefoot Contessa Back to Basics

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 t. sugar
1 T. capers, drained
2 T. julienned fresh basil leaves
Kosher salt
freshly ground black pepper
3 ounces creamy Gorgonzola (or other blue cheese) at room temperature (see note)

Preheat the oven to 375.

Heat 2 T. 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.

NOTE: I used an herbal goat cheese instead of the Gorgonzola because I had that and didn't want to go out and buy Gorgonzola. It was terrific!


Kathleen Ellis said...

MMMMMMM! this looks sooo prince and I love bruschetta...we'll have to try this one!
Have a fabulous day!

Linda (Nina's Nest) said...

Isn't Ina Garten a fabulous cook?! That bruschetta sounds fantastic, and I know I'll be trying that. Linda

Anonymous said...


.....your bruschetta looks fabulous, it is one of my favourite appetizers. Thanks for sharing.

Mary said...

Wow, that sounds delicious! I will have to try that soon. :)

Anonymous said...

This looks absolutely yummy! Thanks for visiting me. It's nice to visit you back.

Anonymous said...

That looks positively delicious. I might have to spring for that cookbook.

Anonymous said...

Hi Martha! Oh, this looks so yummy! We love bruschetta and I'm going to have to try this.
Be a sweetie,
shelia ;)

Nancy Yoakum said...

Bruschetta is a favorite of mine and I happen to have some basil at the house. Looks delicious. I'm all in favor of the goat cheese version! Can't wait to get some basil growing in the garden this year. It's always so fragrant and homemade pesto sauce is another treat! Thanks for sharing Martha!

Anonymous said...

This really looks and sounds good.I don't watch the food network much anymore.I kept making trips to the frig and then asap I would have to cook whatever they were cooking.
Needless to say.I have put on weight,No control.hahaha.But...this is different,right?...Ann

La Table De Nana said...

I was googling this recipe because I saw it on a show last night:) Thanks!!