I’ve seen little bags of these cutie pies in the market lately. They’ve been trying to get me to buy them by being cute and colorful. Finally, last weekend I gave in. Then I had to figure out what to do with them and, as usual, Ina came to my rescue (I do love that woman). Here’s what she suggested!
PrintIna’s Pepper Bruschetta
Ingredients
Scale
- 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
Instructions
- Heat about 2 T olive oil in a skillet over medium high heat
- Add the peppers and cook until soft, about 15 minutes
- [url href=”https://therockymountainwoman.com/wp-content/uploads/2015/01/pepper-bruschetta.jpg”]
[/url] - Add the sugar and cook a few more minutes
- Stir in the capers and basil and season to taste with salt and pepper
- Slice the baquette thinly and brush with olive oil on 1 side
- Toast in the oven at 375 degrees, oil side up until brown – about 7 to 10 minutes
- Remove the toasts from the oven, top with the pepper bruschetta and a dollop of gorgonzola
- 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!
Perfect for the Super Bowl!
The photos alone are making my mouth water. Those toasts look yummy!
Ah there you go again with a great presentation. Looks wonderful. Someday I will actually eat peppers. Can’t believe I have made it to 75 and am still a pepper virgin. Shame on me.
Patti!
I’ll be right over to make you a big bunch of roasted peppers.
RMW
Mmmmm those look scrumptious. Ina always come through!
That indeed looks very yummy! I love peppers of any kind.
Ina is my favorite home cook. Her recipes turn out beautifully. Thanks for sharing this recipe with your readers.
Velva
Hi Velva,
Thanks for coming by! Ina is my all time favorite also.
RMW
What a great recipe! Those peppers are so adorable, know why you couldn’t resist them. Leave it to Ina to come up with a recipe for you. When I’m looking for a recipe for something, I always Google Ina’s name in front of it!
Barbara,
I do the same thing! I’ve never made something from one of her books that I don’t love.
RMW