Save To Recipe Box
Type the code shown
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
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.
Variation: Substitute 8 ounces blue, sliced or crumbled, in place of creamy gorgonzola.
Empanadas with Cotija
Cheese and Fruit Kabobs
Choose which newsletter(s) you would like to subscribe to in the form below.
All Things Cheese