Thinly sliced toasted bread is topped with tasty red pepper chutney and a slice of gorgonzola cheese.

Gorgonzola and Red Pepper Chutney Toasts

1 thin, crusty loaf bread, sliced into 32 (1/2-inch) rounds
1/4 cup butter
3 tablespoons olive oil
4 red peppers, diced
1/4 cup shallots, diced
1/4 cup balsamic vinegar
1 tablespoon brown sugar, packed
1/2 cup dried cherries, coarsely chopped
2 tablespoons basil, chopped
Salt and pepper, to taste
8 ounces Wisconsin Creamy Gorgonzola cheese, sliced

1. Preheat oven to 350°F (175°C).
2. Arrange bread slices on a baking sheet, and bake 8 to 10 minutes until toasted; cool.
3. In a large skillet, heat butter and oil over medium heat. Add red peppers and shallots; cook 15 minutes, stirring occasionally.
4. Add vinegar, brown sugar, cherries, basil, salt and pepper and simmer an additional 10 minutes.
5. Top each toast with 1 tablespoon red pepper chutney and a slice of Wisconsin Gorgonzola cheese.

Makes 32 servings.

Variation: Substitute 8 ounces Wisconsin Blue cheese, sliced or crumbled, in place of Wisconsin Creamy Gorgonzola cheese.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.