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Gorgonzola and Red Pepper Chutney Toasts

Adapted By Brennan's 27 Sep 2018

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.