1
16 oz can of pitted Kalamata olives
1 cup of Gorgonzola cheese
3 to 4 medium size red sweet peppers, roasted
1 loaf of crispy Italian bread, thinly cut into 1/4 inch slices
1/2 cup extra virgin olive oil
3 garlic cloves, roasted
1 large bunch of Italian parsley
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.