bruschetta

Our good friends Eddie and Wayan have us over for dinner quite often. Wayan is a fantastic cook and always makes us the most delicious meals. Last night was one of these times. We were asked to bring some pre-dinner/bocce snacks and I wanted to make something that would utilize the bell peppers from our garden.



I just love the way these purple peppers looked with the tops cut off.



A bell within a bell. Almost as good as getting a double yolk.



Once again, Ina came to the rescue. I decided to make her sweet pepper and Gorgonzola bruschetta. The peppers are sauteed in olive oil until soft and then mixed with basil (I used lemon basil from our garden) and capers. Top the toasted baguette with the peppers and finish with a small chunk of Gorgonzola. I assembled everything at home and then popped them in the oven for a few minutes once we arrived just to melt the cheese and warm the whole dish. Yum yum!