Food Network: Grilled Antipasto with Gorgonzola Crostini

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Grilled Antipasto with Gorgonzola Crostini
Recipe courtesy Bobby Flay

Ingredients
2 red bell peppers, grilled, peeled and cut into 1/8
2 yellow bell peppers, grilled, peeled and cut into 1/8
1/2 pound asparagus, trimmed and grilled
2 small eggplants, halved and grilled
4 plum tomatoes, halved and grilled
Olive oil
Balsamic vinegar
Salt and freshly ground black pepper
Assorted olives
8 slices Italian bread, cut into 1/4-inch thick slices
1/2 pound Gorgonzola, at room temperature

Instructions
Place all of the grilled vegetables on a platter and drizzle with olive
oil and balsamic vinegar. Season with salt and pepper, to taste. Scatter the olives around the

platter. Brush the bread with olive oil on both sides and grill for 2 to 3 minutes per side. Remove
the bread from the grill and immediately spread with the softened Gorgonzola.