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Bruschetta with Gorgonzola, Kalamata Olives, and Grilled Red Peppers

Bruschetta with Gorgonzola, Kalamata Olives, and Grilled Red Peppers

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Called fettunta in Tuscany, the southern Italian bruschetta is grilled bread that has been rubbed with garlic and anointed with great olive oil. This version is a great pass-around before a dinner party, and a great first course. Makes 12

SKU 588-Recipe

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Ingredients:

4 large red bell peppers
1 garlic clove, pounded into a paste with 1/2 teaspoon salt
1 teaspoon extra-virgin olive oil
6 ounces crumbly Gorgonzola
brimming cup of Mascarpone
12 slices of bruschetta
12 Kalamata olives, pitted and sliced
2 tablespoons finely snipped fresh chives

Directions:

4 large red bell peppers
1 garlic clove, pounded into a paste with 1/2 teaspoon salt
1 teaspoon extra-virgin olive oil
6 ounces crumbly Gorgonzola
brimming cup of Mascarpone
12 slices of bruschetta
12 Kalamata olives, pitted and sliced
2 tablespoons finely snipped fresh chives