Piquillo Pepper and Cheese Toasts

Name: Piquillo Pepper and Cheese Toasts
Prep time: 10 min
Total time: 25 min
Yield: 8 servings
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

Recipe photo courtesy of Johnny Miller

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.

Source: Martha Stewart Living, June 2011

25 mins 10 mins 8 Makes 16

Total Time Prep Servings Yield

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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Reviews

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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.
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