Bruschetta with Sauteed Sweet Peppers and Creamy Gorgonzola

Ingredients:

olive oil

1 red bell pepper, seeded and diced

1 yellow bell pepper, seeded and diced

1 tablespoon sugar

2 tablespoons basil leaves

freshly ground black pepper

baguette

3 ounces creamy gorgonzola or other blue cheese, at room temperature

Directions:

1. Preheat the oven to 375 degrees.
2. Heat 2 tablespoons of olive oil in saute pan over medium-high heat.
3. Add the peppers and cook until soft, about 12-15 minutes.  Sprinkle them with sugar and continue cooking for 2 more minutes.  Stir in the basil and season to taste with pepper.  Set aside.
4. Slice the baguette into about 18 thin slices.  Brush the bread rounds lightly with olive oil on one side.  Arrange them in rows, oil side up, on a lined sheet pan (parchment paper) and toast in the oven until lightly browned, about 7-10 minutes.
5. Top each toast round with a teaspoonful of the pepper mixture.  
6. Place 2 small pieces of gorgonzola on top.  Return the toast to the oven for 1-2 minutes and warm through.
7. Serve immediately.