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
Directions
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 6 reviews
By dimarcolene
on November 05, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Awsome - The Gorgonzola crostine toast was so good. If for some reason you do not like blue cheese, use something else like garlic butter or herb butter. Loved it. Will make it again for sure
By cmiller48_5550990
west chester, OH
on May 28, 2006
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Taste great and easy. No chopping involved. Even the kids like the flavor of the veggies. Have tried with a variety of vegetables, and they all taste great. Mushroom, artichokes, asparagus, etc.
By cecjo
Jacksonville, FL
on March 15, 2006
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Easy!!
Read all 6 reviews