Grilled Gorgonzola Toasts with Sweet Peppers

• 2 garlic cloves, peeled
• 1/3 cup olive oil
• 1 large baguette
• 1 red bell pepper, seeded and sliced into thin strips
• 1 yellow bell pepper, seeded and sliced into thin strips
• 4 plum tomatoes, halved and grilled
• 3 tablespoons julienned fresh basil leaves
• 2 tablespoons balsamic vinegar
• 1 tablespoon capers, drained
• Kosher salt
• Freshly ground black pepper
• 4 ounces creamy Gorgonzola or other blue cheese, at room temperature

1. Preheat a grill to 375F (or turn on the broiler).
2. Place the garlic cloves and olive oil in a saucepan, and heat gently for 1 to 2 minutes, to flavor the oil (be careful not to burn the garlic or it will turn acrid and bitter).
3. Discard the garlic.
4. Cut the baguette into 1/2 inch thick slices, brush the slices lightly with the garlic oil (you will have some left over) and grill them (or toast them) until crisp, 1 to 2 minutes.
5. Set the bread aside, uncovered, so that it will remain crisp while you prepare the vegetables.
6. Slice the bell peppers lengthwise into 1/2 inch thick slices.
7. Brush the bell peppers and tomato halves with the remaining garlic oil, and grill or broil on both sides until lightly charred but still firm.
8. Cool the vegetables for several minutes before roughly chopping and tossing them in a bowl with the basil, vinegar, capers, salt and pepper to taste, and any remaining oil.
9. Slather the toasts with the softened Gorgonzola, and top each one with a spoonful of the grilled pepper-and-tomato mixture and a grinding of black pepper.

garlic, olive oil, baguette, red bell pepper, yellow bell pepper, tomatoes, basil, balsamic vinegar, capers, kosher salt, freshly ground black pepper, cheese

Taken from www.epicurious.com/recipes/food/views/grilled-gorgonzola-toasts-with-sweet-peppers-375279 (may not work)