Red Pepper and Blue Cheese Bruschetta

red pepper and blue cheese bruschetta

Makes 16 – 20 pieces

This is an awesome appetizer. A different take on the average bruschetta.

Ingredients

  • One long thin sourdough baguette
  • One – 12 ounce jar roasted red peppers, drained well
  • Olive Oil
  • Freshly ground black pepper, to taste
  • One – 4 ounce package blue cheese crumbles

Steps

  1. Preheat oven to broil
  2. Cut the heels off the bread and slice in half lengthwise, then into 4 even pieces
  3. Put the 4 pieces on a baking sheet, drizzle with olive oil and put under broiler so it begins to crisp, 3 to 4 minutes
  4. Rough chop the peppers
  5. Cover each piece of bread with the chopped peppers and sprinkle with freshly ground black pepper to taste
  6. Cover evenly with blue cheese crumbles
  7. Put back under the broiler to heat through and melt the cheese for about 5 minutes
  8. Cut diagonally into 2 to 3 inch pieces and serve
  • potato leek flatbread - the sam livecast

    Potato/Leek Flatbread

    Flatbread pretty much just means very thin crust pizza – and this is a delicious one. Many supermarkets now sell balls of raw pizza dough – or you can make your own. Either way you’ll like this.

  • antipasto sandwich 1 - the sam live cast

    Antipasto Sandwich

    This masterpiece is stuffed with melty cheese and salami, salty tapenade and roasted red peppers – just to name a few ingredients. There’s no need to eat lunch out when you know how to make a sandwich like this! Find the recipe here.

  • pork shrimp gyoza - the sam livecast

    Shrimp & Pork Gyoza

    More dumplings with this Asian classic that may have seemed nearly impossible to make at home prior to watching this show. In true Sam fashion, rather than make just shrimp or just pork, he had to combine them together into one epic Asian dumpling. Find the recipe here.

  • honey walnut shrimp - the sam livecast

    Not-Fried Honey Walnut Shrimp

    Normally these crispy shrimp are cooked in hot oil, but in the spirit of Sam’s ‘never-fry-anything-because-its-too-damn-smelly’ mantra, we decided we’d rather throw them into a pan for just a little color. Simple and of course, delicious. Find the recipe here.