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1
Make the bruschetta: Grill the bread on an oiled rack set about 4 inches over glowing coals for 1 minute on each side.
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2
Make marinade: In a small bowl whisk together marinade ingredients.
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3
Put half of mushroom caps and half of marinade in each of 2 large sealable plastic bags, arranging mushroom caps in 1 layer, and seal bags, pressing out excess air.
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4
Marinate mushrooms at room temperature, turning bags over several times, at least 1 and up to 2 hours.
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5
Prepare grill.
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6
Remove mushrooms from marinade and grill 2 to 3 minutes on each side, or until tender.
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7
(Alternatively, mushrooms may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)
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8
Transfer mushrooms with tongs to a cutting board and slice thin.
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9
Spread 1 side of bread with gorgonzola butter.
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10
Arrange warm mushrooms on toasts and spoon vinaigrette over each bruschetta.
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11
Garnish with thyme.
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12
Make gorgonzola butter while mushrooms are marinating: On a plate with a fork mash gorgonzola and butter together until blended well.
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13
Make red pepper vinaigrette: In a blender blend vinaigrette ingredients with salt and pepper, to taste until smooth and emulsified.
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14
To roast peppers: Using a long-handled fork char peppers over an open flame, turning, until skins are blackened, 2 to 3 minutes.
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15
(Or broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning every 5 minutes, until skins are blistered and charred, 15 to 25 minutes.)
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16
Transfer peppers to a bowl and let stand, covered, until cool enough to handle.
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17
Keeping peppers whole, peel them, starting at blossom end.
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18
Cut off tops and discard seeds and ribs.
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19
(Wear rubber gloves when handling chilies.)
