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Piquillo Pepper and Cheese Toasts


These toasts are a tasty tapa and a snap to make. The combination of crisp bread and warm piquillo peppers stuffed with cheese is a scrumptious way to start the meal.

  • Prep:
  • Total Time:
  • Servings: 8
  • Yield: Makes 16

Photography: Johnny Miller

Source: Martha Stewart Living, June 2011


  • 1 medium baguette, thinly sliced into 16 rounds
  • 1/4 cup extra-virgin olive oil
  • 16 piquillo peppers (from one 12-ounce jar), drained and patted dry
  • 4 ounces sliced aged provolone cheese, cut into 16 one-inch squares
  • Garnish: 1 scallion, pale-green part only, thinly sliced on the bias


  1. Preheat oven to 400 degrees. Brush both sides of baguette slices with 2 tablespoons oil. Toast on a rimmed baking sheet until crisp, 7 to 8 minutes.

  2. Stuff each pepper with a cheese square. Place 1 stuffed pepper on each toast. Bake until cheese melts, 8 to 10 minutes. Drizzle with remaining 2 tablespoons oil. Garnish with scallion.

Reviews Add a comment

  • nsands920
    26 JUL, 2014
    This recipe rocks! I did change the pepper to my favorite...peppadews. The sweet pepper was so bright red and everyone raved about how good it was. I am making again for bridge club in August. Try it.