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Bruschetta With Sauteed Sweet Peppers And

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Ingredients

Adjust Servings:

	olive oil
	1 red bell pepper, seeded and sliced into thin strips
	1 yellow bell pepper, seeded and sliced into thin strips
	1/2 teaspoon sugar
	1 tablespoon capers, drained
	2 tablespoons julienned fresh basil leaves
	kosher salt
	fresh ground black pepper
	baguette
	3 ounces creamy gorgonzola or 3 ounces other blue cheese, at room temperature

Nutritional information

39.9

Calories

22 g

Calories From Fat

2.5 g

Total Fat

1.6 g

Saturated Fat

6.4 mg

Cholesterol

145.2 mg

Sodium

2.4 g

Carbs

0.5 g

Dietary Fiber

0.8 g

Sugars

2.2 g

Protein

47g

Serving Size

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Bruschetta With Sauteed Sweet Peppers And

Name: Bruschetta With Sauteed Sweet Peppers And
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 10
Cuisine: American
Ingredients: : 1; : 1; : 1/2; : 1; : 2; : 3

Features:

Cuisine:

American

Another great appetizer from Barefoot. The creamy gorgonzola partnered beautifully with the peppers, capers and basil. I definitely suggest using fresh basil, over dried basil. It was a beautiful finishing touch. Chef, thank you for sharing.

65 min
Serves 10
Easy

Ingredients

Directions

Bruschetta With Sauteed Sweet Peppers and Creamy Gorgonzola, Show: Barefoot Contessa, Another great appetizer from Barefoot The creamy gorgonzola partnered beautifully with the peppers, capers and basil I definitely suggest using fresh basil, over dried basil It was a beautiful finishing touch Chef, thank you for sharing , Excellant w/ cocktails! Will definitely do again – bookclub loved it! Make the bread ahead of time, to save time Even non-blue cheese lovers loved it

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Steps

1 Done	Preheat the Oven to 375 Degrees F.
2 Done	Heat 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. Sprinkle With the Sugar and Continue Cooking For 2 More Minutes. Stir in the Capers and Basil, and Season, to Taste, With Salt and Pepper. Set Aside.
3 Done	Slice the Baguette Crosswise Into 18 Thin Round Slices. Brush the Bread Rounds Lightly With Olive Oil on 1 Side. Arrange Them in Rows, Oil Side Up, on a Sheet Pan Lined With Parchment Paper and Toast in the Oven Until Lightly Browned, About 7 to 10 Minutes.
4 Done	Top Each Toast Round With a Teaspoonful of the Pepper Mixture. Place 2 Small Pieces of Gorgonzola on Top. Return the Toast to the Oven For 1 to 2 Minutes and Warm Through. Serve Immediately.