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Ingredients
- 1 medium baguette, thinly sliced into 16 rounds
- 1/4 cup extra-virgin olive oil
- 16 piquillo peppers (from 12-ounce jar), drained and patted dry
- 4 ounces sliced aged provolone cheese, cut into 16 one-inch squares
Preparation
Step 1
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.