Piquillo Pepper and Cheese Toasts
Prep Time: 10 minutes
Total Time: 25 minutes
1 baguette, thinly sliced into rounds
1/4 cup extra-virgin olive oil
Piquillo peppers (I found a 12-ounce jar at World Market and have also used large peppers that I found at the Dillon’s Olive Bar)
4 ounces sliced aged provolone cheese, cut into one-inch squares
Optional Garnish: 1 scallion, pale-green part only, thinly sliced on the bias
Preheat oven to 400 degrees.
Drain and pat dry the piquillo peppers.
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.
Make it your own!
We have mixed these up a couple of times.
Here are some tried and true options:
Jazz it up: Garnish with red pepper flakes.
Ham it up: Wrap ham or pepperoni around the provolone cube.
Ground it up: Fill the rest of the pepper with sausage or hamburger.
Switch it up: Use this same idea but switch your pepper and/or cheese to your favorite. It doesn’t have to be a stuffed pepper - we made some with slices of red pepper instead. They were delicious. We still want to try putting pepper jack cheese cubes inside!
The possibilities with this recipe are endless and all easy! Thanks, Martha!