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Piquillo Pepper and Cheese Toasts

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    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.
    Martha Stewart Living, June 2011
    • Prep Time 10 minutes
    • Total Time 25 minutes
    • Yield Makes 16
      Serves 8
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    Ingredients

    • 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

    Directions

    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.

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