Best Bruschetta With Peppers And Gorgonzola Recipes

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GRILLED BRUSCHETTA WITH GRILLED RED AND YELLOW PEPPERS, GORGONZOLA AND BASIL OIL



Grilled Bruschetta with Grilled Red and Yellow Peppers, Gorgonzola and Basil Oil image

Provided by Bobby Flay

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 8

3/4 cup extra-virgin olive oil
1/3 cup fresh basil leaves
Salt
Freshly ground black pepper
12 (1/2-inch) thick slices French baguette
12 ounces Gorgonzola, at room temperature
2 red bell peppers, grilled, peeled, seeded and thinly sliced
2 yellow bell peppers, grilled, peeled, seeded and thinly sliced

Steps:

  • Heat the grill to high.
  • Combine the oil, basil and salt and pepper in a blender and blend for 5 minutes. Strain the oil into a bowl.
  • Grill the bread on both sides until lightly golden brown. Remove from the grill and spread some of the blue cheese on 1 side of each slice, top with some of the peppers and drizzle with a little of the basil oil.

GRILLED PEPPER BRUSCHETTA



Grilled Pepper Bruschetta image

A quick turn on the grill brings out the natural sweetness of bell peppers. Here, they're tossed with cherry tomatoes, capers, red-wine vinegar, olive oil to top crostini.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 8

2 orange bell peppers, halved lengthwise
1 pint cherry tomatoes, quartered
3 tablespoons capers, rinsed and drained
2 tablespoons red-wine vinegar
4 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
8 slices crusty bread, toasted
1 ounce Parmesan cheese, shaved

Steps:

  • Heat grill to medium-high. Place peppers skin side up on grill, cover, and cook until beginning to soften, 5 minutes. Turn peppers over and cook until charred, about 4 minutes. Remove from grill and let cool.
  • Cut peppers into thin strips. In a medium bowl, combine peppers, tomatoes, capers, vinegar, and oil. Season with salt and pepper. Top bread with pepper mixture and Parmesan.

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