I put together these tasty little piquillo pepper toasts for an impromptu gathering and they disappeared in about five minutes flat. I always feel gratified when that happens, especially when the dish is a snap to make like these happen to be. It's really just about assembly in this case, plus a good blast in a hot oven to make the baguette slices crisp up and get nicely browned and hot. And of course, the melting cheese doesn't hurt a bit. Try these out for your next gathering--they're completely stress-free, bite-sized, and delicious. The perfect party food, if you ask me. xo
Piquillo Pepper Toasts
From Martha Stewart Living, June 2011
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
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.