Grilled Bruschetta with Grilled Red and Yellow Peppers, Gorgonzola and Basil Oil

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I made this for a group who if its good and easy and impressive they've already made it a million times. Well, they raved about this receipe and all begged for it. But I did mine different, I brushed the bread with Olive Oil then grilled it. Because I made so many I couldn't make each individually so I didn't even drain the basil and in a bowl poured most of basil oil on the peppers and tossed it and put it in a dip bowl. letting people spread the cheese and then add the peppers themselves. It was so much easier but still looked and tasted fabulous!

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I've made this several times and it always gets high marks! It's easy and impressive!

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Wonderful flavor and texture! Have made this severaltimes. Once I had no baguette bread. I used ciabatta and was surprised at increased texture. Regardless of bread-type, this recipe is wonderful! Annie, CA

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Substituted the blue cheese with herbed feta. Also brushed french bread with olive oil and grilled it on a panini maker. It came out perfectly! Big hit at dinner party!

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This was unbelievably good!!! Prep time is about 5-10 minutes, I didn't have gorgonzola cheese on hand and used an herbal Greek cheese, came out tasting amazing! Definite hit!

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I made this two weekends in a row and it was MORE than a crowd pleaser EVERY time! Made the pesto with parsley and walnuts instead of a traditional pesto - but so darn delish! Try this and serve it at a party - folks will go nuts for it! Makes you look like a master chef! Gone in an instant!

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I left out the cheese and added some garlic to the basil oil, but this was absolutely fabulous!!!! So deliciously tasty, everything just pops. I roasted the peppers since I didn't have a grill and they were just sweet and charred and fabulous and the basil oil drizzle was just mouth-wateringly good. I could not stop eating them--I made a second batch and added some quartered sugar plum tomatoes, and they were literally gone in less than a minute! I can't wait to make them again. I think I could eat these every day and not get sick of it!

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Every way I've made this recipe, it's turned out great. In winter I've broiled the bell peppers which makes them so sweet and I love the crunch of the skin on rather than peeling it...
have used what's ever in the frig....
cilantro or flat leaf parsley instead of basil...
have NOT drained the oil and spread it on the bread first, then cheese
DELICIOUS every way I've worked it! Thank you Iron Chef Flay.

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I made this for my birthday dinner. While the steak and corn were on the BBQ, we had these to snack on. They were gone in a "New York" minute !! Will definitely make again.

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This is a great appetizer!!! It kept my company very happy while waiting for dinner!!