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Roasted Red Pepper and Blue Cheese Bruschetta
by Melanie Foster
serves: 12
  Roasting red peppers is so easy and are a delicious addition to an even easier appetizer.
Ingredients:
  2   red bell peppers
  1 loaf   french baguette
  1/4 cup   extra virgin olive oil
  5 oz   blue cheese or gorgonzola
  1/2 tsp   coarse salt
  1/4 cup   honey, approximately
Directions:
  Place peppers over the hottest part of a grill or diectly on the burner of a gas stovetop. Turn frequently with tongs until the skin is as black and charred as you can get it. Place the blackened peppers in a paper bag and fold to seal or in a bowl and cover with plastic wrap to steam and until cool enough to handle.
With a knife, scrape the blackened skin off the peppers. Cut in half and scrape out the seeds and membranes. Rinse to remove all the charred skin and seeds. Slice into thin strips.
Slice the baguette into 1/2 inch thick slices and drizzle with the olive oil. Toast on the grill or under the broiler.
To assemble: Spread the toasted bread with sliced or crumbled blue cheese, arrange the sliced peppers on top, sprinkle with salt and drizzle with honey. Serve at once.