Food & Cooking Recipes Appetizers Piquillo Pepper and Cheese Toasts 3.1 (75) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 9, 2020 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 10 mins Total Time: 25 mins Servings: 8 Yield: 16 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. Ingredients 1 medium baguette, thinly sliced into 16 rounds ¼ 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 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. 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. Rate it Print