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Brushetta with peppers sitting on a white plate on a yellow table cloth.
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Bruschetta with Peppers and Gorgonzola

Bruschetta with Peppers and Gorgonzola is a tasty appetizer that your dinner party guests will love. Made with bell peppers, capers, gorgonzola and a few simple seasonings.
Course Appetizer
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings
Calories 239kcal
Author Ashley C.

Ingredients

  • ¼ cup olive oil plus extra for brushing
  • 2 medium red bell peppers seeded and cut into thin strips
  • 2 medium yellow bell peppers seeded and cut into thin strips
  • 1 teaspoon sugar
  • 2 tablespoons drained capers
  • ½ cup julienned fresh basil leaves
  • dash salt
  • dash pepper
  • 1 French baguette sliced
  • 4 to 5 ounces creamy Gorgonzola at room temperature

Instructions

  • Preheat the oven to 375 degrees F.
  • Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add the peppers and sauté for 12 to 15 minutes, stirring occasionally until tender. Sprinkle with the sugar and sauté for an additional 2 to 3 minutes. Stir in the capers and basil. Sprinkle with salt and pepper and set aside.
  • Arrange the bread slices on a baking sheet lined with parchment paper. Brush each slice lightly with olive oil and toast in the oven for 5 to 7 minutes, until lightly browned.
  • Top each bread slice with a spoonful of the pepper mixture. Dot each slice with Gorgonzola. Return to the oven for 2 to 3 minutes, until the cheese is slightly melted. Serve warm.

Nutrition

Serving: 0g | Calories: 239kcal | Carbohydrates: 20g | Protein: 7g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 545mg | Potassium: 219mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1230IU | Vitamin C: 92.8mg | Calcium: 145mg | Iron: 1.4mg