Roasted Red Pepper Crostini

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You can use what ever type of cheese you have: grated or pieced, as long as it melts nicely. The salty sheep's milk cheese against sweet roasted red pepper is superb, yet simple. A quick and easy appetizer: just open a jar, assemble and presto!

Ingredients:

• 1 (12-ounce) jar DeLallo Red Roasted Peppers, sliced into strips
• 1 tablespoon DeLallo Extra Virgin Olive Oil
• 1/2 cup shredded Manchego
• 8 slices (1/2-inch thick) crusty baguette bread

Directions:

Preheat the oven to 375˚F. Arrange the bread slices on a baking sheet. Brush them with olive oil and bake until golden brown, about 15 minutes.  

Preheat the broiler. Arrange the roasted peppers atop the crostini and sprinkle with the cheese. Place the sheet into the oven and broil until cheese melts, about 3 minutes.

Transfer to a plate and serve immediately.

Serves 4 Send to friend Printer-friendly version