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BRUSCHETTA
WITH GORGONZOLA, RED ROASTED PEPPERS 1
16 oz can of pitted Kalamata olives |
Preheat
oven to 375. Cut peppers lengthwise and remove seeds. Place on a cookie
sheet or baking pan and brush with olive oil. Roast until blackened. Place in a brown paper bag to cool and let the skin fall off. At the same time, roast the garlic cloves until soft. In a food processor, put gorgonzola, olives, roasted peppers, and roasted garlic. Pulse on slow speed and slowly add the olive oil until blended but not too soft. Brush bread with olive oil on both sides and toast in oven on a baking sheet until golden. Spread some of the mixture on the top of each slice and garnish with a sprig of parsley. |
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