Servings: 32 pieces
1 thin, crusty loaf bread, sliced into 1/2-inch rounds
1/4 cup butter
3 tablespoons olive oil
4 red peppers, diced
1/4 cup shallots, diced
1/4 cup balsamic vinegar
1 tablespoon brown sugar
1/2 cup dried cherries, coarsely chopped
2 tablespoons basil, chopped
salt and pepper, to taste
8 ounces Wisconsin creamy gorgonzola cheese, sliced
Preheat 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.