Veggie Recipes

 Bruschetta with Peppers

Bruschetta with Peppers


  • Good 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 sliced green olives, drained
  • 2 tablespoons julienned fresh basil leaves
  • Kosher salt
  • Freshly ground black pepper
  • Baguette
  • 3 oz. creamy Gorgonzola or other blue cheese, at room temperature


Step 1

Preheat the oven to 375° F

Step 2

Heat 2 tablespoons of olive oil in a medium sauté pan over medium-high heat

Step 3

Add the peppers and then cook until soft, about 12-15 minutes. Sprinkle with the sugar and continue cooking for 2 more minutes. Stir in the olives and basil, and season, to taste, with salt and pepper. Set aside.

Step 4

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.

Step 5

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.

Serves 4-6

Wine Pairing : Chardonnay, Chablis, Sauvignon Blanc, Riesling,Chenin Blanc

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