Ina's Pepper Bruschetta
  • small bag of sweet peppers or
  • 2 large red bell peppers, seeded and sliced
  • 2 large yellow peppers, seeded and sliced
  • 1 t sugar
  • 2 T capers, drained
  • 4 T julienned fresh basil leaves
  • Kosher salt
  • black pepper
  • Baguette
  • 6 ounces soft gorgonzola
  • olive oil
  1. Heat about 2 T olive oil in a skillet over medium high heat
  2. Add the peppers and cook until soft, about 15 minutes
  3. Add the sugar and cook a few more minutes
  4. Stir in the capers and basil and season to taste with salt and pepper
  5. Slice the baquette thinly and brush with olive oil on 1 side
  6. Toast in the oven at 375 degrees, oil side up until brown - about 7 to 10 minutes
  7. Remove the toasts from the oven, top with the pepper bruschetta and a dollop of gorgonzola
  8. Place back in the oven until the cheese melts - I didn't do this because I used a really soft gorgonzola and it seemed perfect just as it was!
Recipe by The Rocky Mountain Woman at