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
Baguette
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!