Piquillo Pepper and Cheese Toasts

By jenlin

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

Details

Servings 16
Adapted from marthastewart.com

Preparation

Step 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.

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.