Warming your home
with a holiday meal
OF ALL THE ACTIVITIES we enjoy during the
holidays—from casual get-togethers before a
holiday concert to a formal family meal on
Christmas—one common element is food.
Featured here are recipes by Costco member
Ina Garten from her latest cookbook,
Barefoot Contessa Back to Basics (Clarkson
Potter, 2008). Enjoy, and happy holidays
from Costco.—Tim Talevich
The Costco Connection
Costco features a complete selection of
foods for the holidays, from fresh turkeys
and meats to pies and more. Also, Barefoot
Contessa Back to Basics is available in the
warehouses and online at costco.com.
Bruschetta with Peppers & Gorgonzola
1/4 cup olive oil, plus extra for brushing bread
2 red bell peppers, seeded and cut into thin strips
2 yellow bell peppers, seeded and cut into thin strips
1 teaspoon sugar
2 tablespoons drained capers
1/4 cup julienned fresh basil leaves
Kosher salt and freshly ground black pepper
32 to 36 (1/4- to 1/2-inch-thick) baguette slices
4 to 5 ounces creamy Gorgonzola, at room temperature
Preheat the oven to 375 degrees.
Heat the olive oil over medium-high heat in a large (12-inch) skillet. Add all
the peppers and sauté for 12 to 15 minutes, stirring occasionally until tender.
Sprinkle with the sugar and sauté for 2 to 3 more minutes. Stir in the capers
and basil. Sprinkle with salt and pepper and set aside.
Arrange the bread slices in rows on sheet pans lined with parchment paper.
Brush each slice lightly with olive oil and toast for 7 to 10 minutes, until
Top each toast with a spoonful of the pepper mixture. Dot each one with
Gorgonzola. Return to the oven for a minute or two to warm the Gorgonzola.
Sprinkle with salt and serve warm. Makes 32–36 appetizers.
Tip: To julienne basil, stack the leaves, roll them like a cigar, and slice
All recipes reprinted from Barefoot Contessa Back to Basics by Ina Garten. Copyright © 2008. Published by Clarkson Potter,
a division of Random House, Inc.
50 The Costco Connection NOVEMBER 2008