Bruschetta with Sautéed Sweet Peppers and Creamy Gorgonzola

From My Carolina Kitchen

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

1 tablespoon capers, drained

2 tablespoons julienned fresh basil leaves

Kosher salt

Freshly ground black pepper

Baguette or any good sturdy bread

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.

Adapted from Barefoot Contessa’s Back to Basics by Ina Garten