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Gorgonzola and Red Pepper Chutney Toasts

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32 pieces » eatwisconsincheese.com

A colorful appetizer for cocktail parties or a buffet.

Ingredients:
    1 thin, crusty loaf bread, sliced into ½ inch rounds
    3 tablespoons Brennan's Extra Virgin Olive Oil
    4 red peppers, diced
    ¼ cup shallots, diced
    ¼ cup Brennan's Balsamic Vinegar
    1-tablespoon brown sugar
    ½ Door Country Dried Cherries, coarsely chopped
    2 tablespoons basil, chopped
    Salt and pepper, to taste
    8 ounces Rockin' Rolla Gorgonzola


Preparation:

Preheat oven to 350F. Arrange bread slices on a baking sheet, and bake 8 to 10 minutes until toasted and cool. In a large skillet, heat butter and oil over medium heat. Add red peppers and shallots; cook 15 minutes, stirring occasionally. Add vinegar, brown sugar, cherries, basil, salt and pepper and simmer an additional 10 minutes. Top each toast with 1-tablespoon red pepper chutney and a slice of Gorgonzola.