Roasted Pepper and Gorgonzola Bruschetta

I absolutely love appetizers.  In fact, on any given day, I'd pick an appetizer over a dessert.  These little toasts are so good-they are light enough that they won't fill you up if you're going to eat a meal afterward but at the same time they can fill you up if you are hungry.  

 

Roasted Pepper and Gorgonzola Bruschetta

olive oil

1 red bell pepper, sliced into thin strips

1/2 teaspoon sugar

1 tablespoon capers, drained

2 teaspoons dried basil or 2 tablespoons fresh chopped basil leaves

salt and pepper to taste

Baguette

3 ounces Gorgonzola cheese at room temperature

Preheat oven to 375 degrees.

Heat approximately 2 tablespoons of olive oil in a medium saute pan over medium-high heat. Add the peppers and cook until soft, about 12 to 15 minutes. stirring occasionally. Sprinkle in the sugar and continue to cook for 2 more minutes. Add the capers and basil, and season with salt and pepper, combine well. Set aside in a small bowl.

Slice the baguette into thin round slices. Lightly brush olive oil on one side of each slice. Place them oil side up, on a sheet pan lined with parchment paper and toast in the oven until lightly browned, about 10 minutes.

Top each toast round with a teaspoonful of the pepper mixture. Place some Gorgonzola cheese on top. Return the toast to the oven for approximately 3 minutes until warmed through. Serve immediately.

Recipe adapted from Ina Garten