Our Barefoot on a Budget Challenge for May is Ina's Bruschetta with Sautéed Sweet Pepper and Creamy Gorgonzola. The Barefoot on a Budget Challenge is a new feature for Barefoot Bloggers members where we are challenged to make a Barefoot Contessa recipe and made any substitutions needed to shave a little off the grocery bill that week.
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 capers, drained -- didn't measure, just tossed some into the pan
2 tablespoons julienned fresh basil leaves -- used dried basil from the pantry $$
Freshly ground black pepper -- left this out, not a pepper fan
Baguette -- used mini bagels instead $$
3 ounces creamy Gorgonzola or other blue cheese, at room temperature -- I used a non-imported (cheaper) Gorgonzola than I usually buy $$
Preheat the oven to 375 degrees F.
Slice the baguette crosswise into 18 thin round slices. Brush the bread rounds lightly with olive oil on 1 side.
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.
Before and after baking...
Another favorite Barefoot Contessa recipe for me, these were amazing and a great adult alternative to mini bagel pizzas -- and made a nice light lunch with a salad while the kids had their own 'top your own' mini bagel pizza night :)