Roasted Red Pepper Gorgonzola Bread Recipe

Prepare roasted red peppers (if using jarred, skip to step 2)

If using fresh peppers: preheat broiler or grill to high. Place 2 large red bell peppers on a foil-lined sheet and broil or char on the grill, turning every 5 minutes until skins are blackened all over (about 15 minutes). Transfer to a bowl and cover tightly with plastic wrap for 10 minutes to steam. Peel off skins, remove seeds and membranes, and finely chop. Measure 3 ounces chopped peppers for the butter.

In a medium mixing bowl, place 1 cup softened unsalted butter. Using a fork or hand mixer at low speed, beat the butter until smooth and slightly fluffy (about 1–2 minutes).

Add 3 oz crumbled Gorgonzola to the softened butter. Mash and fold the cheese into the butter until evenly distributed; a few small chunks of Gorgonzola are fine and desirable for texture and flavor.

Add 3 oz finely chopped roasted red peppers, 1 tbsp finely chopped parsley, 1 tbsp finely chopped chives, 1 tsp lemon zest, 1 tsp freshly ground black pepper and 1 tsp salt to the butter mixture. Fold everything together until homogenous. Taste and adjust seasoning: add a little more salt or pepper if needed.

Transfer the compound butter onto a piece of plastic wrap or parchment. Shape into a log (about 6–8 inches) or press flat into a disk. Wrap tightly and refrigerate for at least 1 hour to firm up, or freeze for 20 minutes if short on time. Chilled butter will be easier to slice and spread.

Preheat the oven to 400°F (200°C) and position a rack in the middle. Line a baking sheet with parchment paper or foil.

Take 1 rustic country loaf halved lengthwise and place cut sides up on the prepared baking sheet. Brush each cut surface lightly with 2 tbsp extra-virgin olive oil, distributing evenly.

Slice the chilled Gorgonzola roasted red pepper butter into 1/4-inch rounds (or if in a disk, slice or spread). Arrange butter slices evenly over the cut surfaces of the bread, covering but leaving a small border to prevent overflow as the butter melts.

Bake in the preheated oven for 10–12 minutes, until the butter has melted into the bread and edges are golden. For a slightly crisp top, switch to broil for 1–2 minutes—watch closely to avoid burning.

Remove from oven. If desired, sprinkle 1 tsp fresh thyme leaves and 1 tsp coarse sea salt over the hot bread. Allow to rest 2–3 minutes, then slice into serving pieces.

Serve warm as an appetizer or alongside a salad or soup. Leftover compound butter can be refrigerated up to 5 days or frozen up to 3 months.