Gorgonzola and Red Pepper Chutney Toasts
Serving Size:32 pieces
1 thin, crusty loaf bread, sliced into 1/2 inch rounds
3 Tablespoons Brennan’s Cellars Extra Virgin Olive Oil
4 red peppers, diced
1/4 cup shallots, diced
1/4 cup Brennan’s Balsamic Vinegar
1 Tablespoon brown sugar
1/2 cup Door Country Dried Cherries, coarsely chopped
2 Tablespoons basil, chopped
salt and pepper to taste
8 ounces Rockin’ Rolla Gorgonzola
A colorful appetizer for cocktail parties or a buffet.
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.