Print

Ina’s Pepper Bruschetta

Print Recipe

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

  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. [url href=”https://therockymountainwoman.com/wp-content/uploads/2015/01/pepper-bruschetta.jpg”][/url]
  4. Add the sugar and cook a few more minutes
  5. Stir in the capers and basil and season to taste with salt and pepper
  6. Slice the baquette thinly and brush with olive oil on 1 side
  7. Toast in the oven at 375 degrees, oil side up until brown – about 7 to 10 minutes
  8. Remove the toasts from the oven, top with the pepper bruschetta and a dollop of gorgonzola
  9. 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!

Find it online: https://therockymountainwoman.com/inas-pepper-bruschetta/