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1 thin, crusty loaf bread, sliced into 1/2-inch rounds1/4 cup butter3 tablespoons olive oil4 red peppers, diced1/4 cup shallots, diced1/4 cup balsamic vinegar1 tablespoon brown sugar1/2 cup dried cherries, coarsely chopped2 tablespoons basil, choppedsalt and pepper, to taste8 ounces Wisconsin creamy gorgonzola cheese, sliced
Heat oven to 350°F. Arrange bread slices on a baking sheet, and bake 8 to 10 minutes until toasted; 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. Variation: Substitute 8 ounces blue, sliced or crumbled, in place of creamy gorgonzola.
Variation: Substitute 8 ounces blue, sliced or crumbled, in place of creamy gorgonzola.
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