makes 32 to 36 appetizers

Bruschettas are a great way to use up all kinds of leftover vegetables, meats, and cheeses and make delicious hors d?oeuvres at the same time. These savory bites feature some of my favorite flavors from the Mediterranean: fruity olive oil, peppers, capers, and basil—not to mention a little melted Gorgonzola.


1/4 cup olive oil, plus extra for brushing bread
2 red bell peppers, seeded and cut into thin strips
2 yellow bell peppers, seeded and cut into thin strips
1 teaspoon sugar
2 tablespoons drained capers
1/4 cup julienned fresh basil leaves
Kosher salt and freshly ground black pepper
32 to 36 <1/4- to 1/2-inch-thick) baguette slices
4 to 5 ounces creamy Gorgonzola, at room temperature


Preheat the oven to 375 degrees.

Heat the olive oil over medium-high heat in a large (12-inch) skillet. Add all the peppers and sauté for 12 to 15 minutes, stirring occasionally until tender. Sprinkle with the sugar and sauté for 2 to 3 more minutes. Stir in the capers and basil. Sprinkle with salt and pepper and set aside.

Arrange the bread slices in rows on sheet pans lined with parchment paper. Brush each slice lightly with olive oil and toast for 7 to 10 minutes, until lightly browned.

Top each toast with a spoonful of the pepper mixture. Dot each one with Gorgonzola. Return to the oven for a minute or two to warm the Gorgonzola. Sprinkle with salt and serve warm.


To julienne basil, stack the leaves, roll them like a cigar, and slice them across.

Excerpted from Barefoot Contessa Back to Basics. Copyright © 2008 by Ina Garten. All rights reserved.